As a fan of chick peas, and not just for their immense nutritional value, I was quite intrigued with the method in this recipe from Toronto Metro News magazine. If you follow my blog you’ll know that I do make meatless burgers often, and love to find new ways to do so.
Not only vegetarian but also vegan – this recipe does just that!
It’s the first time I’ve seen a recipe where dried beans, much like in their usual prep are soaked overnight, but then not pre-cooked. Instead, the hydrated beans are blitzed in a food processor with the other ingredients, then formed into burgers and cooked. Quick. Easy.
How fantastic! For those like me who enjoy falafel but eat gluten free, this offered a viable substitution. Quite used to making and eating burgers sans bun, I now adorn them with all manners of delicious toppings, and eat them with a knife and fork. Besides, last time I was at my fave falafel place when I asked.. “can you do a falafel in a take-out container, without the pita…?” After a brief moment’s hesitation and raised eyebrows I was told… “sure, no problem.” Now I get to tell you it just didn’t taste the same. Without all the wheat product/pita the amount of falafel just wasn’t enough, for the accompaniments. So, here’s a falafel burger to the rescue, larger in size and proportion.
When serving, especially without a bun, be creative with your toppings. Don’t focus on what you can no longer have, but what you can. Really in the mood for a burger when making these, I topped with some cheese for melting, and some roasted red peppers – just made the previous day. (One of my fave homemade condiments!) As well, and face it none of us really likes a dry burger, I made a quick Russian dressing.
The only thing missing was some greens to dress it up, or perhaps some cucumber slices and yogurt. But hey… there’s always next time~
- 2 cups rehydrated garbanzo beans, drained
- 1 small white onion, roughly chopped
- 1/4 cup fresh flat-leaf or curly parsley
- 2 cloves garlic, chopped
- 2 TBSP flour (I used tapioca flour to make them gluten free)
- 2 tsp ground cumin
- 1 1/2 tsp salt
- 1 tsp ground coriander
- 1/2 tsp chili powder
- 2 TBSP grape seed oil for cooking (or use your favourite)
- The night before, place beans in a bowl and fill with water until covered by two inches.
- In the morning, drain, rinse and pat beans dry.
- Store in the refrigerator.
- In a food processor, add the beans, onion, parsley, garlic, flour, cumin, salt, coriander and chili powder; process until a course meal forms.
- Pour mix into bowl, cover with plastic wrap and set in refrigerator for an hour.
- Remove and shape into patties, making 6 to 8, depending on size.
- Heat oil in pan over medium heat, add burgers.
- Fry burgers for 3 minutes on each side until golden brown.
- Serve with pitas, sliced cucumber and tahini.
- *Tip: to serve without a bun, top with things like sautéed onions or mushrooms, sliced tomatoes, avocados - really the choice is limitless and up to you!