These are inspired by the many types of Moroccan patties, fritters, and burgers I have seen over the years. The rich taste and colours of Middle Eastern dishes just blows me away. I have created these with all these flavours and colours in mind, and heart. I hope you enjoy them as much as we did. They’re very easy to make, which is a great bonus ! I served mine in pitta bread, with my homemade yogurt and tabbouleh. ENJOY !
Makes 8-10 burgers (depending on size)
1 14oz (400g) tin chickpeas, washed and drained
2 slices brown bread, processed into breadcrumbs
2 spring onions, or 2 red shallots, roughly chopped
2 cloves garlic, or ½ tsp granulated garlic
2 Tbsp fresh parsley, or fresh coriander (cilantro)
1 Tbsp fresh lemon juice
1 tsp either egg replacer (available in the US from here, and in the UK from here), flaxseed (available in the US from here, and in the UK from here), wheat gluten (available in the US from here, and in the UK from here), or other thickener of your choice
- Process the parsley in your food processor until very small, then add the onion and garlic, and also process these until chopped small.
- Now add half the chickpeas, and half of the breadcrumbs, together with the tahini, egg replacer or thickener, all the spices, salt, and lemon juice. Process these until a semi-sticky ball is formed. Then transfer this ball to a large bowl.
- Meanwhile, add the remaining chickpeas to your processor, and process for a few seconds – just enough to break them down a little, but still leaving them intact. Then add them to your ball, together with the remaining unprocessed breadcrumbs. This way you should have a dense ‘paste ball’, with some form from the breadcrumbs and the chickpeas.
- Shape again into a large ball – it shouldn’t be too sticky, but dense, dust with flour if you wish and cover it with cling-film. Let it rest in the fridge for an hour (or you can leave it in the fridge overnight for use the following day).
- Remove from fridge, shape into patty burgers, and fry until golden on each side.
- Serve in hot pitta bread, with grated carrots, and vegan plain yogurt, with a tabbouleh salad. Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010