It's no secret that the humble chickpea is popular all over the world. I'd call them nature's 'blank canvas' because they're incredibly versatile and with a bit of creativity can make an outstanding curry, stew, soup, salad or dip. Traditionally served in pita bread and sold as street food, felafel is the Middle Eastern term for ground and deep fried chickpeas. These burgers are a protein-filled, vego-friendly dinner/BBQ option. Better still, for the pantry hoarders out there (you know who you are) you now have a reason to use those "emergency" canned beans before they expire after months of collecting dust.
50g toasted pine nuts
1 onion, diced very finely
1 carrot, grated
1/2 lime (zest and juice)
2 tspoons of cumin
2 tspoons of grounder coriander
salt and pepper
Drain the chickpeas and whizz through a food processor to a fine, crumbly paste. Set aside in a large bowl and repeat step #1 with the toasted pine nuts.
It should now look like this:
Now, by hand you can form the mix into burgers. Dust them with flour.
|STEP ONE: TOASTED BUN|
|STEP TWO: TOMATO CHUTNEY|
|STEP THREE: MORE GRATED CARROT|
|STEP FOUR: SERVE TO YOUR MEAT LOVING FRIENDS AND WATCH THEM GO INTO SHOCK WHEN YOU REVEAL THAT IT'S NOT CHICKEN.|