Friday, January 22, 2010

Chick Pea Burgers

...with Greek Salad Topping

Even my french relatives love this recipe. Well, so far they love all the recipes shown here, and my mother-in-law is a retired restaurant chef!

1 cucumber, quartered, de-seeded, sliced
1 cup cherry, or reg. tomoates, quartered
2 green onions, sliced (optional)
2 Tbs (=2 soup spoons) lemon juice
1 TBS (=1 Soup Spoon) olive oil
1 package feta, cubed or crumbled

1 cup chickpea flour
2 tsp (2 coffee spoons) ground cumin (more or less to taste)
1 tsp (=1 coffee spoon)chili powder (i use less for kids)
1/2 tsp (=coffee spoon) salt
1 large (15oz) jar/can of chickpeas, drained and well rinsed (to get out all the extra salt)
1/2 cup chopped red bell pepper (optional)
1/4 cup chopped parsley
2 TBS (=2 soupspoons) lemon juice
1 TBS (=1 soupspoon) olive oil
2 cloves garlic minced fine (or to taste-I use less)

Topping: Toss all ingredients together. Season with salt & pepper to taste.

Burgers: Whisk chick pea flour, cumin, chili power, salt together with 3/4 cup of HOT water.
Heat a large skillet on medium heat. Add 1 TBS (soup spoon) olive oil. ladle bater into pan. I use a 1/3cup measure, and fit 4 in a large skillet. Reduce to medium-low heat. Cook 4-5 minutes or until golden. Press a little, then flip, and cook 4-5 min. on the other side. I put them on a plate in them in a very low oven to keep warm 9as you would pancakes) while I cook the rest of the batter.

Seve with cuc-tom-feta topping.
Stir in chick peas, red peppers (if using), parsley.

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