Chickpea Burgers with Basil, Asiago, and Jalapeno
So a couple days ago I wanted falafel and put some chickpeas in a bowl to soak, then I forgot they were in the fridge. And because I forgot about them I never went to the store for cilantro and parsley. Discovering the soaked peas today I wanted falafel again, but still no cilantro or parsley. So I went out to my garden and picked a bunch or basil and some peppers, I also found some shredded asiago in the fridge. So I used these ingredients instead of the traditional ones. I also made them into full sized burgers instead of nugget sized. Anyhow, this recipe is the result. Really delicious. Healthy. Simple to prepare.
Chickpea
Patties with Basil, Asiago, and Jalapeno
Makes
about 2 dozen small patties or 8 full-sized burgers
1
cup dried chickpeas
3
cups water
½
small onion, diced
3
cloves garlic, minced
3
jalapeno, seeded
1
bunch fresh basil, washed
½
cup asiago cheese, grated
1
teaspoon kosher salt
1
teaspoon turmeric
1
teaspoon baking powder
6
tablespoons whole wheat flour
vegetable oil for pan-frying
Combine
the chickpeas and water together in a bowl overnight and leave them
at room-temperature to reconstitute. The next day drain the
chickpeas, reserve ¼ cup of the water. In the bowl of a food
processor, combine the soaked chickpeas, ¼ cup of reserved water,
onion, garlic, jalapeno, basil, asiago, salt, turmeric, and baking
powder. Process until a mealy consistency then transfer to a bowl.
Mix in the flour, cover and let rest for about 10 minutes. Shape into
patties, preheat about a half-inch of oil in a skillet, and pan-fry
(in batches) on both sides until golden and cooked through.
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