Wednesday, 31 March 2010

Chickpea Burgers

I am still searching for a fast and easy vegan bean burger which has a good texture and does not fall apart. Lentil Mushroom burgers are tasty but relatively time consuming to make. These patties taste quite different than the lentil ones and are easy to make. I adapted this recipe from a few I looked up on the internet. The spice and vegetable mixture and quantities can be changed according to what you like or have on hand.

1 tin chickpeas (garbanzos) mashed or pureed in a food processor (I just mash them)

1 diced onion
3 cloves garlic, crushed
1/4 cup fresh cilantro
3/4 c grated carrot
1 tbsp lemon juice

1 tsp crushed cumin seeds (or powdered cumin)
1 tsp yellow or black mustard seeds
1 tsp coriander (powdered)
1 tsp salt
1/4-1/2 tsp cayenne pepper

1/4 cup chick pea flour (besan) or white flour

oil for frying

Add a tablespoon of oil to a frying pan and cook onions and spices together until onion is softened. Add garlic, cilantro, carrot and lemon juice and cook for a couple more minutes. (The Becka skipped this step and added all these uncooked ingredients together with the mashed chickpeas. The result was excellent.)

Add the cooked mixture to the mashed chickpeas and blend well in a bowl. Take 1/4 cup of the bean mixture at a time and form into patties with your hands. Use a little more flour if it is too sticky. Fry patties in a little oil in the frying pan until browned on both sides.

This makes a burger that is the perfect size to serve in an English muffin.

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