Sunday, February 6, 2011

Chickpea burgers

I'm back! Hello! I apologise, I've had a lot going on lately. Mainly, saying goodbye to my superawesome grandad (epic sadface), but also happy things like watching Bored to Death and Misfits, rearranging the house, joining an indoor beach volleyball team and starting a new job as a music teacher!

Today, though, I finally got around to cooking something new to post. So that was nice. And I'm planning to keep that up! I've felt guilty about not posting anything, but I haven't exactly been living on blogworthy food, and if I have, I haven't been taking photos. So all in all, that wasn't going too well.

I busted out my new/old food processor for this! Grandad gave it to me a few months ago and this was the first time I've used it. Food processors are the BOMB. I want to use it all the time. Probably because Boy offered to do the dishes so I didn't have to deal with cleaning it, I will keep you updated on my new opinions once I've had to clean it myself :P

I made quite a few substitutions in this recipe (link below), just because I wanted to use things I had on-hand rather than go out and buy more stuff. They worked out really well, in my opinion!

CHICKPEA BURGERS






Original recipe from Adrienneats
Makes 6 standard-sized burgers. 
Total time committment: 30-40 minutes.

Olive oil
1/2 small red onion, diced
1/2 tsp ground cumin
2 tsp curry powder
3 tsp minced garlic
Water
400g chickpeas
1/4 cup plain flour
1/4 cup dry cous cous, cooked*


1. Heat olive oil in a pan over medium heat. Add the diced onion, cumin and curry powder, and saute until translucent. Add garlic and cook for a few more minutes before removing from heat.

2. Place cooked mixture and a small drizzle of water - we're talking the equivalent of juice from one lime - in a food processor and pulse until smooth.

3. Add remaining ingredients and another drizzle of water, and blend until the mixture forms a thick paste.

4. Flour up your hands, because we're about to make some burger patties! Shape the mixture to your desired size and thickness, coating in a little extra flour to stop them from becoming sticky.

5. Either fry or bake the patties, depending on your preference. I baked mine for ten minutes at 180C, and they were crispy but still moist.



*Cous cous can be prepared really quickly while you're frying the onion - Put the 1/4 cup dry cous cous in a bowl, just cover with boiling water, and place a plate over the top of the bowl to keep the moisture in (? is that scientifically correct?) and make it delicious.