Sunday, February 5, 2012
I love falafel. I love the cuminyness and the heartyness, but I hate the deep fry. A little pan sear I can handle, but not the deep fry. These veggie patties remind me of falafel -- they would probably taste more like falafel if there was a nice hit of fresh parsley and lemon in it, but they still taste great. They're even better with your favourite burger toppings and sided with baked french fries (which we didn't have, but hey, that would've been good).
I've had veggie burgers before -- some really meaty-tasting, some really chewy and tasteless. These patties are tender and flavourful and don't hold together very well, but the taste makes up for it. They're made of chickpeas, broccoli, and quinoa, so they're packed with protein and all kinds of other good stuff. There's a sprinkling of breadcrumbs to hold it together, and I think adding a bit more would have helped it bind more, but I didn't mind the tenderness one bit. They were the perfect light supper, and totally easy to make. Just remember to use a non-stick frying pan, or you could try baking them like the original recipe calls for. Next time, I think I'll try it with black beans and chipotle powder for a little something different. I don't crave burgers often, but I did yesterday, and this really hit the spot; and they're vegan. Bonus!
I might even be brave enough soon to try this meat-y looking beet burger ...
Falafely Veggie Patties
adapted from The Tolerant Vegan
1/3 cup of quinoa, rinsed
1/3 cup of vegetable stock
1/3 cup of water
1.5 cups of cooked chickpeas (or use one can)
1 small head or broccoli florets
1 small onion, diced
1/2 teaspoon of ground cumin
1 tablespoon of tahini
salt and pepper to taste
2 tablespoons of water or stock
2 tablespoons of bread crumbs
1. First, cook the quinoa in the water and vegetable stock. Bring to a boil, stir, and then turn down to a simmer. Cook, covered, for 15-20 minutes, or until the quinoa has puffed and the liquid is all soaked up. Set aside.
2. Saute the onions in a bit of olive oil until soft and translucent. Add the cumin and cook for another minute or so. Let cool and then put them in a food processor.
3. Blanch your broccoli, and add it to the food processor. Add the quinoa, chickpeas, and tahini. Pulse a few times and then add the stock, a little at a time until the mixture comes together. Don't over blend or you'll get mush.
4. Remove the mixture to a bowl and add the bread crumbs (maybe add another 2 tablespoons if you want a firmer patty), salt and pepper. Give it all a good mix, and then taste. Adjust your seasonings. Let the mixture stand for about 10 minutes.
5. Shape the mixture into patties -- any size you like! We made a few big ones and lots of tiny baby ones. Brown them in a non-stick frying pan with a bit of olive oil for about 3 minutes on each side.
6. Serve .. however you like! On buns with burger toppings, in a wrap with lettuce and tahini dressing ..