Welcome to another installment of The Family That Eats Together Fridays! These chickpea burgers are the best thing to come out of my recent (nonvoluntary) experiment in (pseudo)-veganism. When Gyroscope’s instestinal tract decided it was going to temporarily refuse to handle dairy, I had to eliminate from my diet. One easy way to do this was to eat a lot of vegan meals.
I was so excited to get out an incredibly awesome cookbook called Veganomicon, which I highly recommend for anyone who wants to spice up their family cooking with some more vegetables and healthy flavors. Even if you aren’t vegan or anything close to it, you are guaranteed to love these meals.
One of my favorites (and my husband’s who is a true meat-eater), are the chickpea burgers. They are ridiculously easy, which is also a plus. We had them recently with some purple sweet potato fries. Yum! The Wizard of Why is still not sure what he thinks of these, but we can’t usually get him to eat regular burgers, either, so he might not be the best test…
Here’s the recipe from Veganomicon, with my notes in italics:
Chickpea Cutlets (Makes 4, take 10 minutes)
And they are serious about the time. These are ridiculously easy!
- Olive oil for panfrying
- 1 cup cooked chickpeas (You could probably use canned, but I fell in love with chickpeas when I started using dry ones. They are so delicious you will never buy a can of anything again.)
- 2 Tablespoons olive oil
- 1/2 cup vital wheat gluten (This sounds weird, but makes the whole burger and it’s texture. And you will use the whole box because you will be making these again and again, I swear.)
- 1/2 cup plain bread crumbs (I have used almost everything with this recipe; white panko, whole wheat panko, regular crumbs and seasoned ones. Use what you have–just make sure if you use seasoned ones they go with the flavors you are adding.)
- 2 Tablespoons soy sauce (For reasons I won’t go into, I can’t eat soy right now, but 2 Tablespoons of molasses does just fine by this recipe!)
- 2 cloves garlic, pressed or grated
- 1/2 teaspoon lemon zest
- 1/2 teaspoon dried thyme (I always use more; I am from the school of “there’s never enough thyme in any recipe”.)
- 1/2 teaspoon Hungarian paprika (This may be the best, but I’m sure any paprika would work. I put in extra of this, too.)
- 1/4 teaspoon dried rubbed sage
I’m going to paraphrase the recipe, but it’s really easy:
1. Mash chickpeas until no whole ones are left (this is an awesome task for eager little hands!), then add in all the other ingredients and knead for about 3 minutes, until strings of gluten have formed. (Make sure you put in chickpeas first; don’t NOT work in reverse!)
2. Preheat heavy skillet; make four cutlets and need together and then flatten into a 4×6 in shape. (Kids will enjoy making their own!)
3. Add thin layer of olive oil to the pan and cook for 6 – 7 minutes on each side. Recipe says you can also bake at 375 degrees for 20 minutes, of you brush them with olive oil first. Flip and bake again for 8 – 10 minutes on other side.