If you've been reading a while you know that I was the mom who went crazy anal about making my kids' food when they were little. Or you just know me and that fact isn't surprising at all. But the one thing I did buy was some bean burgers from a local manufacturer. The Monster absolutely loved them. But they were expensive. Damn expensive.
I launched a search to make a good bean burger myself. And I searched and tested and searched and tested some more. And I had no success. Nothing seemed to work. They were all too dry or too wet, so I gave up.
Then the Blog Aid: Haiti cookbook arrived. Catherine McCord at Weelicious included a recipe for garbanzo burgers in it. The old challenge poked its head out of my subconscious and forced me to make her burgers. And you know what? Success at last!
Of course, I did adapt it a bit. But that's because I had a 19 ounce can of chickpeas, not 14 ounces as in the original recipe. To compensate I added some pistachios when I was making the breadcrumbs and threw in some spices. The girls and I happily ate them, as did our vegetarian friend who was visiting. Even Hubby, the devout carnivore, ate them without grumbling. Much. But he did clarify that they were actually patties and did not deserve the name burger.
Garbanzo Patties
Adapted from the Weelicious recipe in the Blog Aid:Haiti Cookbook
Makes 12-15 patties
1 19 ounce can chickpeas, rinsed and drained
1 small carrot, chopped
1 small onion, roughly chopped
1 clove garlic
2 eggs
1 tsp salt
1 tsp cumin
1/2 tsp chili powder
1/4 cup bread crumbs
1/4 cup finely chopped pistachios
2 tsp sesame seeds, toasted
1-2 tbsp oil
1. Blitz the first 8 ingredients in a food processor until it is a consistent mixture.
2. Stir in the bread crumbs, pistachios, and sesame seeds.
3. Scoop about 1/4 cup of the mixture (it will be wet) into your hand and form patties.
4. Heat oil in a frying pan on medium heat. Cook patties for 5 minutes, flip and cook 3-5 minutes longer.