Tuesday, September 23, 2008
Chickpea & Fava Bean Burgers with Cucumber Sauce
I am a chickpea fanatic. I get made fun of when I make too many dishes with chickpeas in it. Lentils also. My brother says: "Kim is always eating lentils." And my husband says: "What's for dinner? Chickpeas?" I like that these beans as well as other varieties are a perfect ingredient to make burgers with and can be enjoyed with your favorite sauce. They are a great source of protein and are much more exciting to eat than a bowl of beans. I make falafel (middle eastern chickpea fritters) often. These are similar to falafel but not quite a traditional recipe because I add a bunch of other seasonings to it. I also made a garlicky cucumber sauce which is kind of like tzatziki sauce except I use rich vegan mayo instead of yogurt. These burgers are delicious. They are crispy on the outside and moist and tender on the inside. Note: If you can't find fava beans, you may use all chickpeas and the results will be just as good.
Chickpea & Fava Bean Burgers
1 15 oz. can chickpeas (garbanzo beans), drained and rinsed
1 15 oz. can foul mudammas (cooked fava beans), drained and rinsed
1 small onion, finely chopped
3 cloves garlic, minced
handful cilantro, chopped
1 TB nutritional yeast (totally optional)
1 tsp baking powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp onion powder
1 tsp Trader Joe's 21 salute seasoning (or any salt free all purpose seasoning blend)
1/2 tsp salt
freshly cracked black pepper
1/4 cup corn flour (masa harina) or all purpose flour for binding
canola oil for frying
3 TB vegan mayo (or more if you like)
1/2 cup finely chopped cucumber
1 clove garlic, minced
1-2 tsp fresh lemon juice
salt and pepper to taste
Stir to combine all ingredients and chill.
Drain and rinse beans. Put them into a large bowl and with a potato masher or fork, mash the beans until there are no whole beans left. Add the remaining ingredients and using your hands, mix the ingredients until they are all combined. If you find the mixture a little wet or sticky, use a little more flour to bind it together. Form into 6 or 7 medium sized patties and place them on a plate and cover with plastic wrap. Refrigerate for about 30 minutes.
Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
On the stove, heat a shallow layer of oil in a frying pan on medium heat. Fry the patties about 2 minutes on each side, just until they are browned. Then transfer patties onto the baking sheet and finish cooking them in the oven for about 10-15 minutes. Serve with cucumber sauce as is or as a sandwich inside of a pita pocket with lettuce and tomato.