Prep 15 mins
Cook 10 mins
A little bit like Felafel and little bit like a veggie burger. Either way we think they're yummy. Even my carnivorous hubby enjoys them
- 1 tablespoon vegetable oil
- 2 green onions, chopped
- 3⁄4 cup mushroom
- 3 garlic cloves, chopped
- 1 (15 1/2 ounce) can garbanzo beans, with liquid
- 1 1⁄2 tablespoons fresh cilantro
- 1 1⁄2 teaspoons fresh parsley
- 1⁄2 teaspoon ground cumin
- 1⁄2 cup dry breadcrumbs
- 1 egg
- olive oil
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add green onions and mushrooms, and fry until tender, stirring frequently.
- Combine the garbanzo beans (with liquid) and garlic in the container of a blender or food processor. Blend until smooth, and transfer to a medium bowl. Stir in the mushrooms and onions. Mix in the cilantro, parsley,and cumin. Add the bread crumbs and egg, and mix until thoroughly blended. You can let the mixture sit in the refrigerator to blend flavors at this point, or go on to frying. (I recommend forming the patties and letting them bind in the fridge for a little while to help keep them together while cooking).
- Heat enough oil to cover the bottom of a large skillet over medium heat. Form the bean mixture into 4 balls, and flatten into patties. Place the burgers in the hot skillet, and fry for about 5 minutes on each side, until nicely browned.
I'm not scoring this because I totally messed with the recipe. I had no fuel to get out to grocery shop so just used what I had. I had some dry chickpeas so threw them in a container with some boiled water for 4 hours, then put them in the blender with some shallots and enough water to make a sloshy puree. Very sloshy! So I added enough breadcrumbs to firm it up, threw in a couple of eggs to glue it up and some onion salt, mixed herbs and seasonall to spice it up. Added a good whack of dried parmesan. So it ended up nothing like this!! But I had to say thankyou, because we will definitely use this chick pea pattie idea again. It's cheap, delicious and a kid pleaser. I didn't chill them, just plonked slushy lumps on an oiled pan, and pressed them after turning. It was easy and they held their shape. The quantities were about the same proportions as the recipe but I had the parmesan, which may have helped it all hang together well. Anyway, thanks for a great meal.
This was really good! The flavour is nice and interesting. Both my husband and kids enjoyed every bite. I did find it was very fragile and fell apart when I tried to turn the patties over,even after chilling for 5 hours BUT it was still a great meal and we enjoyed it.