I can hardly believe it myself, after what feels like months, I’m finally posting a recipe, and not just any recipe, one darn good recipe.
Since Arren went into anaphalactic shock, I’ve been petrified of food and creating new recipes, food somehow has become the enemy that wants to kill my son and cause him severe discomfort. The shock of anaphalaxis has stayed with me longer than I thought it would, when I think about it I still remember how close I was to losing my son, because of a stupid seed.
Needless to say we’ve been eating simply around here. Nothing fancy just really plain meals, fruit and vegetables, but I’ve been longing to go back to meal planning and finally I’ve found the courage to create again. Coming up with new recipes is my happy place, my zen, knowing I’m creating healthy meals for my family that will help nurture our bodies, but also tickle our taste buds and this recipe is just that.
Carl’s brother recently went vegan and one of his complaints has been all the soaking, cooking and fiddling with beans, everything is just too complicated and when it’s not, you have a burger that just falls apart. After he explained to me what happened to a chickpea burger he made I decided to come up with a sturdy chickpea patty that would hold up perfectly, but not skimp on taste. I think I came up with just that. You do have to soak these beans, but no cooking will be necessary, you just need to blend these guys into a form-able mixture, shape, fry and prepare our mouth for a taste sensation.
Serve these with a salad for a lighter meal, add a bun for a heartier meal or even add some fries for a decadent meal that will make you feel like you just ordered in.
VEGAN CHICKPEA “CHICKEN” BURGERS – Serves – 4-6
- 1 cup dried chickpeas, soaked in water for at least 5 hours or until doubled in size. Do not use canned chickpeas it will not work in this recipe
- 1 small onion, roughly chopped
- 3 cloves garlic, peeled, roughly chopped
- 1 tbsp flour
- 1/4 cup nutritional yeast -(optional)
- 1 tsp parsley
- 1/2 tsp sage
- 1/4 tsp thyme
- 1/2 – 1 tsp salt
- 1/8 tsp pepper
- dash cayenne pepper – optional
- 1/4 baking soda
- Oil for frying
Drain the chickpeas. Pour the chickpeas into a food processor with the rest of the ingredients (except the oil) and blend until it roughly chopped, scrape down sides and blend until it resembles couscous/a paste.
Fill a skillet with enough vegetable oil to cover the bottom. Start forming desired size patties, remember bean burgers don’t shrink so the size you form them is the size you will end up with.
Over medium high heat, drop the patties in the oil, fry until golden brown and flip. You don’t want your oil too hot, hot enough to cook the middle and brown the outside without burning them.
Add the patties to buns or a salad and serve.