No, I am not turning vegan. How could I? Not only I am quite fond of animal protein in my diet, but I am too passionate about patisserie and once you get dairy and eggs out of that world, things get a bit dicey. But as it seems to be the case for many people, we are reducing the amount of meat we consume – particularly red meat – and incorporating some vegetarian-friendly meals in our routine. These veggie burgers are quite amazing. The tahini sauce is based on yogurt, so there goes the vegan component out the window. Such is life.
CHICKPEA BURGERS WITH TAHINI SAUCE
(adapted from Veggie Burgers Every Which Way)
for the veggie patties:
1 cup dried chickpeas, rinsed thoroughly
1 celery rib, roughly chopped
½ cup roughly chopped fresh parsley
Zest of 1 lemon
Juice of ½ lemon
1 tsp ground cumin
1 tsp za’tar
½ teaspoon baking soda
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon chickpea flour (or substitute all-purpose flour)
for the sauce:
1/2 cup Greek-style plain yogurt
2 Tablespoons tahini
1 teaspoon lemon juice
salt to taste
Sriracha sauce to taste
Cover the chickpeas by 4 inches of water in a bowl and let sit for 24 hours. Drain thoroughly.
Heat the oven to 400°F. Combine the chickpeas, celery, parsley, lemon zest and juice, cumin, za’tar, baking soda, salt, and black pepper in a food processor. Pulse until coarsely combined. If the mixture is struggling to come together, add a bit of water, but no more than 2 tablespoons. If it seems a bit too lose (it was the case for me), add the chickpea or regular flour.
Place the patties on a liberally oiled baking sheet. Bake for 15 to 20 minutes, flipping them once halfway through, until golden and firm.
Combine all the ingredients for the tahini sauce in a small bowl, serve with the chickpea burgers, with the toppings of your choice.
to print the recipe, click here
Comments: This was adapted from a great book by Lukas Volger, with all kinds of veggie burgers you might dream of, unusual combinations of flavors, I had a hard time deciding which one to cook first. I can tell you the next might be Butternut Squash, Black Bean and Chestnuts Burger… how about that?
These Chickpea version had me worried all the way through serving time, and I even told the husband that we could be facing a Plan B, aka as Going Out for Dinner. I thought they were going to crumble in the oven, they seemed too delicate and not quite holding together. But the secret for all these burgers that incorporate grains and mashed veggies is to place them over a baking sheet well coated with oil, and let the oven do its magic. It forms a crust that gets things going in the right direction. Flip it once, gently, and that’s it.
I had to include the above picture because once I realized what I was doing, I laughed at myself. The drizzle of tahini sauce? I used a mini-piping bag, designed for ganache or tempered chocolate or Royal icing drizzles. Yeap. I might be just a tad obsessed. You can use a fork, a spoon… or follow my twisted path. I won’t judge.
Please notice that the chickpeas are incorporated in the patties raw, just soaked in water for 24 hours. According to Lukas, that’s the best way to use them in veggie burgers, otherwise they will crumble as you try to cook them. Something to consider if you try to design your own version.
The tahini sauce. Most recipes, in my opinion, add way too much tahini, to the point that the taste seems to glue to the back of the tongue and sit there until next day. I prefer to have a hint of tahini, a bit more lemon, and the more pleasant saucy texture of a higher proportion of yogurt. You do what feels right for you, it’s your kitchen…
Leftovers were still pretty good next day, after a very quick warming up in the microwave. They go well with Kaiser rolls. I thought about including the rolls in this post, but I need to improve my shaping skills. If you like to see the recipe I used (everything was excellent, except my work shaping them), pay Karen a visit with a click here.
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