Chickpea Burger
Chickpea Burger
Serves 4
1 (15 ounces) chickpeas, drained and rinsed
4 scallions, trimmed
2 white sandwich bread
1/3 cup peanuts, or almonds, unsalted
1/2 teaspoon ground cumin
1 tablespoon fresh ginger, chopped
Coarse salt and ground pepper
1 large egg
Olive oil
1 tablespoon Dijon mustard
1/3 cup mayonnaise
Whole-wheat English muffins and lettuce, to serve with burgers
Heat grill to high. In a food processor, combine 1 can (15 ounces) drained and rinsed chickpeas, 4 trimmed scallions, 2 slices white sandwich bread, 1/3 cup unsalted peanuts or almonds, 1/2 teaspoon ground cumin, and 1 tablespoon chopped fresh ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add 1 large egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.
Form the mixture into four 3/4-inch-thick patties. Brush each side generously with olive oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on grilled whole-wheat English muffins with lettuce and Dijon mayonnaise.
Crispy Pan Seared Falafel
Crispy Pan Seared Falafel
Serves 6
2 1/2 cups cooked (14 ounces) chickpeas
1/4 cup chopped onion, 4 ounces
2 tablespoons freshly squeezed lemon juice
1/4 cup peeled and grated zucchini
Pinch cayenne, pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup medium-chopped mixed fresh herbs, such as parsley, mint, and cilantro
6 whole-wheat pitas
4 1/2 ounces romaine or Bibb lettuce, (about 12 leaves)
1 1/2 pounds tomatoes, sliced into 1/4-inch rounds
1 small onion, peeled and sliced into 1/8-inch rounds
1/3 cup fresh mint leaves
Olive-oil cooking spray
Tzatziki (also known as cucumber sauce)
Combine half the chickpeas, the onion, lemon juice, 4 teaspoons water, zucchini, cayenne, cumin, coriander, baking soda, salt, and pepper in a food processor. Process until smooth. Transfer mixture to a large bowl. Add remaining chickpeas to processor, and pulse just until lumpy (should still have some texture), six to eight pulses. Stir into chickpea mixture. Stir in the herbs.
Use your hands to pat the mixture into twelve 2-inch patties, each weighing about 1 1/2 ounces. Place each on a waxed-paper-lined baking sheet. Cover with plastic wrap, and transfer to refrigerator for 30 minutes.
Spray a nonstick skillet with cooking spray. Place skillet over medium heat, and cook three to four patties at a time, until golden brown, 3 to 5 minutes on each side. Transfer cooked patties to a heatproof plate to keep warm in a 200 degrees; oven, if necessary.
To serve, toast pitas, and split them open. Arrange lettuce, tomato, and red-onion slices on each. Place two of the cooked patties on each pita. Sprinkle each with mint leaves. Serve with Tzatziki.
Vegetarian Burger
Vegetarian Burger
Serves 8
1 medium (8-ounce) sweet potato
1 cup millet
3 1/2 teaspoons salt
1 medium carrot, peeled and cut into 1/2-inch pieces
1 celery stalk, peeled to remove strings and cut into 1-inch pieces
1 small onion, peeled and quartered
3 medium garlic cloves, peeled
2 tablespoons sesame oil
1 cup shelled fresh peas,(about 1 pound unshelled) or frozen
1 cup canned chickpeas
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
1/4 teaspoon cayenne pepper
1/4 cup whole-wheat flour
1/4 cup sunflower seeds, toasted
1 1/2 tablespoons fresh lemon juice
1/4 cup chopped chives
1/4 cup finely chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
8 ounces buckwheat, radish, or alfalfa sprouts
Tahini Sauce (recipe follows)
Olive oil for buns
Heat oven to 400 degrees;. Scrub sweet potato, and prick with a fork. Bake until tender, about 40 minutes. Remove from oven, and peel when cool enough to handle. Transfer to a large bowl, mash, and set aside.
Meanwhile, rinse millet. Bring 2 1/2 cups water to a boil; add millet and 1 teaspoon salt. Cover, reduce heat to medium low, and simmer until all the water is absorbed, about 15 minutes. Remove from heat, and add to mashed sweet potato; mix to combine.
Place carrot and celery in a food processor; pulse to chop finely. Transfer from processor to a small bowl. Pulse onion and garlic until finely chopped, and add to carrot and celery. Heat 2 teaspoons sesame oil in a skillet over medium-low heat. Add garlic, onions, celery, and carrots; cook until onions are translucent, about 7 minutes. Add to millet mixture; stir to combine.
Bring a small saucepan of water to a boil. Add 1 teaspoon salt and peas; cook until tender but still firm, about 3 minutes. Drain; transfer peas to a bowl of ice water for 1 to 2 minutes. Drain again, and combine with chickpeas in a food processor; pulse to chop medium-fine. Add to millet mixture. Add coriander, cumin, fennel, cayenne, flour, sunflower seeds, lemon juice, chives, parsley, remaining 1 1/2 teaspoons salt, and pepper. Mix well, and form into 8 patties.
Heat 2 teaspoons sesame oil in a nonstick skillet over medium heat. Add four patties, and cook until golden brown and heated through, 7 to 8 minutes per side. Keep warm in a low oven; repeat with remaining 2 teaspoons oil and patties. Serve immediately with sprouts and tahini sauce on buns brushed with olive oil and toasted.
Tahini Sauce
Makes 1 cup
1/2 cup tahini
3 tablespoons fresh lemon juice, or to taste
1 garlic, finely minced
1/4 teaspoon salt
1 freshly ground black pepper
Combine all ingredients in a small bowl; add 5 tablespoons water, and whisk to combine. Cover, and refrigerate until ready to serve.
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