***The updated recipe with better photos is here.***
Adapted from The Veggie Table
Chickpea Wraps
Mashed and pan-fried chickpeas, also known as garbanzo beans, make a delicious veggie burger. Really yummy and easy enough to make. Freeze well, too.
Ingredients:
2 T olive oil
1½ c onions, minced
3 cloves garlic, minced
1 t ground cumin
1 c carrot, finely chopped (process in food processor or hand chopper)
1¾ c cooked and drained chickpeas (about 1 can) *
1½ T tahini or peanut butter
¼ c parsley, minced
1/3 c white flour
½ t baking soda
1 t salt
optional: juice from ½ lemon
*if you want to soak and cook dry beans, use about 1 cup. Better yet, cook the whole bag, use 1 3/4 cups for this recipe and freeze the rest.
Heat 1 T of oil and sauté the onions over medium heat, stirring frequently, until they soften, about 5 minutes. Add the garlic, cumin, and carrot and sauté for two more minutes.
Transfer to large bowl or food processor and add the chickpeas. Mash or process until mushy. (I also use a hand blender — works great!) Stir in peanut butter/tahini and parsley.
Combine the flour, baking soda, and salt in the small bowl, then stir into chickpeas.
Flour your hands, shape mixture into four patties, and dust them with flour.
Our family found that the burgers are too mushy to be that thick, so I make small, thin patties and we wrap them in tortillas.
Fry in 1 T oil over medium-low heat for 1 minute, until just beginning to brown. Flip, fry 2 minutes, flip again, and fry 1 one minute (2 minutes total per side). Splash with a bit of lemon juice and serve (optional).
Our favorite serving method: wrap in a tortilla with shredded cheese, lettuce, mustard, ranch dressing, and red onion. Mmm, mmm! See post for photo.
See how we cook them thin?
What? No comments so far? Well, I’m going to give these a try! I’ll make some into mini burgers for finger food for the toddler, (grandson). Then the rest for me, (and grandpa if he wants to try some.) I’m guessing you are talking about flour tortillas. I’ll probably try corn, or better yet – roti! (okay, it’s just like a flour tortilla, but it is made of whole wheat.)
I’ll use cumin seeds and bloom them in the oil before I fry the onions. I’m trying out Indian cooking, and found out I really love my cumin this way – and I do have a whole lot of seeds to use up! *laughter* Still, the flavor, unbelievable! And I love the texture of bite of the seeds in the food, too. (Bye-bye powdered cumin, it was nice knowing you – don’t cry, I’ll see you every once in a while in my coffee grinder when I do need you in powder form.)
I’ll use either white ww flour, or maybe even some chickpea flour. I’m not sure…I’ll stick with wheat flour for the first try.
Oh, it just looks so yummy in the pictures! I need to run and see if I have any more left in in the freezer. I cook a whole bag at a time, like you do, and portion it off into “one can” baggies when I freeze my legumes. If not, I’ll put a bag to soak. : )
I wonder – would frozen parsley work – I may have some. If not, and if I can’t get out to buy more – I may just use my dehydrated parsley.
We are definitely having this this weekend. : ) Just need a carrot – but wait – I have parsnips, and they are just sitting there waiting to rot and they do taste like sweet carrots…hmmmm YES!
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Katie Reply:
October 23rd, 2010 at 11:31 pm
Great ideas!
Katie
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