This is an old recipe that we’ve used for years. It is slightly modified from the original published version. Add some tomato, avocado, and spicy tahini sauce for a kick.
Ingredients
1 1/2 teaspoons cumin powder
3 large cloves garlic, minced
2 tablespoons seeded, finely chopped jalapeño peppers
1/3 cup whole-wheat bread flour
1 cup finely chopped red onion
1 1/2 cups dried chickpeas or 1 1/2 cans, drained.
8 sun-dried tomato halves (dry-packed)
3 tablespoons olive oil, plus additional for brushing
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/3 cup finely chopped fresh parsley
1/3 cup finely chopped fresh mint
2 tablespoons soy sauce.
1 cup TVP, soaked (optional)
Method
1. In large pot, combine chickpeas with 8 cups water. Cover and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, 25 minutes. Remove from heat. Let stand, covered, in water overnight.
2. In shallow bowl, combine tomatoes in boiling water to cover. Let stand until softened, 20 minutes. Drain, chop coarsely and set aside.
3. Drain soaked chickpeas, transfer chickpeas to food processor. Add 2 tablespoons oil, 1 teaspoon salt and black pepper and pulse until finely ground. Add reserved tomatoes, parsley, mint, soy sauce, and TVP and pulse briefly to combine. With rubber spatula, scrape mixture into large bowl and set aside.
4. In large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and cook, stirring often, until softened, about 6 minutes. Reduce heat to medium-low. Stir in cumin, remaining 1/2 teaspoon salt, garlic and jalapeño and cook, stirring often, 5 minutes. Add onion mixture to chickpea mixture. Gradually stir in flour until well combined. Form mixture into 8 round patties.
5. Heat grill pan or cast iron skillet. Cook burgers for 4 minutes per side or until golden brown. Serve with a spicy tahini sauce, buns, and your choice of fixins.
Servings: 4
Source: Vegetarian Times Issue: July 1, 2000 p.45
loading...
