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Chickpea Burgers with Basil, Asiago, and Jalapeno

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So a couple days ago I wanted falafel and put some chickpeas in a bowl to soak, then I forgot they were in the fridge. And because I forgot about them I never went to the store for cilantro and parsley. Discovering the soaked peas today I wanted falafel again, but still no cilantro or parsley. So I went out to my garden and picked a bunch or basil and some peppers, I also found some shredded asiago in the fridge. So I used these ingredients instead of the traditional ones. I also made them into full sized burgers instead of nugget sized. Anyhow, this recipe is the result. Really delicious. Healthy. Simple to prepare.

Chickpea Patties with Basil, Asiago, and Jalapeno

Makes about 2 dozen small patties or 8 full-sized burgers

1 cup dried chickpeas

3 cups water

½ small onion, diced

3 cloves garlic, minced

3 jalapeno, seeded

1 bunch fresh basil, washed

½ cup asiago cheese, grated

1 teaspoon kosher salt

1 teaspoon turmeric

1 teaspoon baking powder

6 tablespoons whole wheat flour

vegetable oil for pan-frying

Combine the chickpeas and water together in a bowl overnight and leave them at room-temperature to reconstitute. The next day drain the chickpeas, reserve ¼ cup of the water. In the bowl of a food processor, combine the soaked chickpeas, ¼ cup of reserved water, onion, garlic, jalapeno, basil, asiago, salt, turmeric, and baking powder. Process until a mealy consistency then transfer to a bowl. Mix in the flour, cover and let rest for about 10 minutes. Shape into patties, preheat about a half-inch of oil in a skillet, and pan-fry (in batches) on both sides until golden and cooked through.

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Black Bean-Cheddar Falafel with Avocado Taratoor (yum)

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So this is just another version of the classic Middle Eastern chickpea fritters known as falafel. You likely know by now that when I enjoy a particular recipe I end up with multiple versions of it (for other variations on this recipe, click here). Anyhow, this is just a suggestion…interchange any bean or cheese you like; herbs and spices as well. And for the taratoor sauce I included a couple avocado which not only accented the flavor nicely but enriched it a bit as well. These are really simple to prepare, but be forewarned…they are super addicting.

Black Bean and Cheddar Falafel

Makes about two dozen falafel

2 (15oz) cans black beans, rinsed and drained

4 ounces shredded cheddar cheese (about 1½ cups)

1 bunch cilantro, coarsely chopped

1 bunch flat-leaf parsley, coarsely chopped

4 cloves garlic, minced

4 tablespoons lemon juice

4 tablespoons Frank’s hot sauce

1 teaspoon sea salt

1 tablespoon ground cumin

1 tablespoon smoked paprika

2 teaspoons baking powder

¾ cup whole wheat flour (more as needed)

sesame seeds for garnish

oil for frying

Combine everything except the flour in a food processor and process until smooth. Transfer to a bowl and mix in the flour by hand. Allow the mixture to rest for 10 minutes; if it feels too moist add more flour. Shape into small balls, then flatten them slightly while pressing them into sesame seeds. Preheat a skillet with about ½ inch of vegetable oil and fry the falafel about two minutes on each side, or until crispy and golden on the outside and cooked throughout. Remove the falafel from the pan with a slotted spoon and drain on absorbent paper.

Avocado Taratoor Sauce

Makes about 4 cups

2 ripe avocado, peeled

1 cup tahini

¾ cup water

½ cup lemon juice

¼ cup hot pepper sauce

3 cloves garlic

½ teaspoon sea salt

Combine all of the ingredients in a blender and process until smooth.