This summer, I have resolved to eat as many types of beans possible and in as many ways imaginable. And you know what, I don’t know how I’ll feel about it week after next but right now, three days into official vacay, I’M LOVING IT. And what’s not to love, I have stocked up on beans and recipes and my taste buds are as excited as if I am on the Oprah Winfrey Xmas edition!!! So to kick off this feast, let’s talk about these OMGgood chickpea patties/burgers.
I usually buy packed peas n beans but it’s good to veer off the regular path ever so often, so I recently stocked up on some canned ones because they were on sale and fitted in perfectly with my summer no frills cooking plan. When I make veggie burgers it’s usually a production involving soaking n cooking various types of beans, chopping a medley of veggies, boiling barley, etc etc etc, but I wanted to keep it simple, so for canned beans dish number one we have this super super easy recipe. You know I don’t measure a thing but I’ll try to guess-timate what I did for you.
1 can of chickpeas
quarter large onion chopped ( I like mine chunky)
two segments of med bell pepper
1 small carrot coarsely grated
2 tbsp multigrain flour
seasoning to taste — I used dashes of S&P, garlic, cumin powder, cilantro, paprika and curry
Drain and rinse peas. Mash them in a large bowl with a fork until you achieve a chunky texture. Add onion, pepper, carrot and combine. Mix in egg and seasonings then add flour until a good consistency is reached. Dust lightly and lay on a plastic wrap lined plate. I let mine set for about ten minutes in the freezer before pan searing.
Another quickie to add to your repertoire folks. Let me know your thoughts.