It’s Meatless Monday! And I went to a (*gasp*) BBQ!

It was a gorgeous weekend in NYC and we were invited to our first barbeque of the season. As a vegetarian married to a part-time vegan, you might imagine this poses a bit of a dilemma for me. After all the chances of me enjoying a slab of ribs are about as good as my husband turning down another beer while the game’s still on. Not going to happen.

But it’s also a dilemma for my hosts who, being good friends, are always asking “So what does a high-maintenance know-it-all like yourself eat?”

The truth is I bring my own, I bring plenty for everyone, and the guys with those goofy BBQ tongs and the sauce dripping from their chins can make fun of me all they want, but (as usual) my vegetarian entrée was a crowd pleaser.  While the burgers and dogs were still on the grill my Middle Eastern Chickpea Burgers were gone, gone, gone. Nuff said.  Try it for yourself:

Middle Eastern Chickpea Burgers

Serves: 17

(you can freeze the uncooked extras for up to 6 months and the cooked for 3 months)

1 15 ounce can chickpeas, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of sea salt

½ teaspoon sea salt

½ teaspoon turmeric

½ teaspoon paprika

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1/8 teaspoon ground cinnamon

2 teaspoons minced garlic

1 teaspoon minced fresh ginger

3 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

2 ½ cups cooked brown basmati rice

3 tablespoons finely diced red bell pepper

¼ cup loosely packed minced fresh flat-leaf parsley

  1. Preheat the oven to 375 and line a baking sheet with parchment paper.
  2. Combine the chickpeas, salt, spices, oil and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally.  Transfer the sides occasionally.  Transfer the mixture to a bowl and fold in the rice, bell pepper and parsley.
  3. Moisten your hands to keep the mixture from sticking, then shape the mixture into ¼ inch thick patties about 2 ½ inches in diameter.
  4. Place the chickpea burgers on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside.  They will firm up as they start to cool; serve burgers while still warm.

Recipe from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery.

Advertisements

Tags: , , , , , , , , , , , , , , , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: