Here’s a light and easy summer meal idea:
Falafel Burgers (from Isa Chandra Moskowitz)
½ cup Chickpeas, dried
1 cloves Garlic
½ cup Yellow onion, coarsely chopped
¼ cup Parsley, fresh, loosely packed
¼ cup Cilantro, loosely packed
2 tablespoons Water
¼ cup Bread crumbs, fine
¼ teaspoon Baking powder
1 ½ teaspoons Cumin
½ teaspoon Paprika, sweet
⅝ teaspoon Salt
1.Plan ahead. Boil the chickpeas night before.
2.Partially cook chickpeas. Place in small pot and submerge in water by about 2 inches. Cover and bring to boil. Lower heat and simmer for 10 minutes.:
3.Turn the heat off and and let chickpeas soak at room temperature overnight or for 8 hours.:
4.Should be tender and edible, but still very firm, with texture similar to edamame.: Drain before using.
5.Pulse garlic in processor until finely chopped. Add onion, parsley and cilantro, and pulse until onion is very finely chopped and herbs are in flecks. Don’t puree. You still want coarse texture.:
6.Transfer mixture to large bowl. Now place the chickpeas in food processor and pulse into fine crumbs. Add water and pulse again until thick and mushy. Again, you still want texture, so don’t puree. Transfer chickpeas to bowl with onions.:
7.Add bread crumbs, baking powder, cumin, paprika, salt and pepper to bowl and mix very well.:
8.Cover tightly and refrigerate at least 30 minutes. Preheat large heavy-bottomed pan over medium heat. Form burgers into patties using about 1/4 of the mixture per patty. Pour a thin layer of olive oil into the pan. It should be enough to cover the bottom of the pan with some excess.:
9.Cook patties four at a time for about 7 minutes on each side, until nicely browned. Drizzle in a little extra oil if necessary.
½ cup Tahini
½ cup Water
1 clove Garlic
1 tbsp. Lemon juice
½ tsp. Sea salt
Puree all ingredients. Season to taste.