Life is busy sometimes, and it means I've been ignoring the food blog... which isn't to say that I haven't been eating.
Chick pea burgers remain a staple in the home, but I've evolved the recipe.
-1/2 yellow onion
-2 tbsp flour
-1/2 tsp chili powder
-1/2 tsp ground cumin
-1/4 tsp salt
-1/2 can chick peas
-1/2 can black beans
-extra light olive oil
-1/2 cup greek yogurt
-1 tbsp tahini
-juice from 1/2 lemon
-1/4 cup thinly sliced celery heart
-sliced beefsteak tomato
-4 whole grain half-pita pockets
Pre-heat a cast iron skillet to just higher than medium heat. Use enough olive oil to coat the entire bottom of the pan.
Throw the egg, flour, salt, spices, and onion into the food processor. Mix until it's a gooey paste. Then dump in the chick peas and black beans and pulse a few times to get a coarse mixture. Mixture should make four patties. Fry in the oil for a few minutes on each side. Thanks to the onion, the patties may start to look almost black. Trust me, they're fine... they actually taste a little better that way. Crispy fried onions and chick peas are wonderful.
While the patties are frying, mix the yogurt, tahini, celery heart, and lemon juice in a bowl to make the sauce for the patties. Lately I've been using the very core of the celery heart for this... it's thin enough and the celery flavor isn't quite as strong, and it's the part of the celery bunch that I never really know what to do with anyway.
Serve in pita with a slice of tomato, and the yogurt sauce. Lately we've been buying the pita from Costco... it's a little smaller, so there's less leftover bread... and, it's cheaper.
Half a can of beans, half an onion, etc... I don't really leave half of two different cans of beans and half an onion typically, I do a second batch to provide lunch for the next day. I usually let it fry while we eat the first batch.