Tuesday, March 22, 2011

Recipe: Falafel burgers

My husband and I are cutting most meat out of our diet during Lent. We're still eating fish, and as anyone who grew up Catholic knows, Sundays are not part of Lent.  This gives me an out for when I have dinner at my parents' house, which is almost never vegetarian.  I grew up Catholic and even though I'm not really Catholic anymore, I like the Lent thing as a way to test-drive a life change for a limited amount of time.  I think that eating less meat is definitely the right thing for my health and for the environment, and this is giving me a chance to try it out in a more committed way.  Though we are still eating some fish, I'm trying to do more truly meatless meals and try new recipes.  Today's recipe was inspired by a post on Mission Vegan. As you can see, they were very pretty.

If I had made 4 evenly-sized burgers out of this, they would have been 7 PointsPlus each, including the olive oil for frying.  Because I ended up making four of different sizes instead and choosing a middle-sized one, I'm counting the one pictured here as 8 PointsPlus for the patty, plus the lettuce (0), tomato (0), hummus (1), and Ezekiel Sprouted Grain with Sesame Burger Bun (4).  This was very filling, and I could probably have skipped the oven fries pictured here. I didn't have 3 whole garlic cloves so I used the chopped kind in a jar, and I don't think I put in enough. Next time I will add more.


Ingredients

 8 oz dry chickpeas, Rinsed and soaked in water overnight   
 4 medium scallion(s), Cut into inch-long pieces   
1/4 cup(s) parsley, chopped   
2 tsp baking powder   
1/4 cup(s) all-purpose flour   
1 tsp table salt   
1 tsp Durkee Ground Cumin Seed   
1/2 tsp ground red pepper   
3 clove(s) garlic clove(s) (medium)   
4 tsp olive oil, For frying   

Instructions


Pulse everything except the oil in the food processor until well combined.
Cover and refrigerate for several hours.
Shape into patties and pan fry each one in a teaspoon of olive oil, browning on both sides.
Bake on a lightly-oiled cookie sheet in a 400-degree oven. Bake for 10-15 minutes, turning once.

2 comments:

  1. Looks yummy - thanks for posting pics and recipe and points values, too. You are a creative cook and I love that you share your recipes with us :)

    Very smart thinking here: "I like the Lent thing as a way to test-drive a life change for a limited amount of time."

    ReplyDelete
  2. I think we are going to have to try this recipe! It looks so good, and we LOVE chickpeas, cumin and garlic!

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"Count your calories, work out when you can, and try to be good to yourself. All the rest is bulls**t." -- Jillian Michaels at BlogHer '07