Veggie Burgers

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Falafel. Falafel is a fried ball or patty made from ground chickpeas/garbanzo beans.

Falafel

The Egyptians variety uses fava beans while chickpeas are commonly used in other Middles Eastern countries. Falafel is usually served in a pita which acts as a pocket or wrapped in flat bread known as lafa. It is topped with salads, pickle vegetables and hot sauce, and drizzle with tahini based sauce. Falafel balls may also be eaten alone as snacks. It has great source of protein, complex carbohydrates and fiber. Ingredients: 6 oz dried chickpeas 1 small onion, roughly chopped 3 tbsp finely chopped fresh parsley 4 tbsp finely chopped fresh cilantro 1 tsp dried hot pepper flakes 3 cloves of garlic 1 tsp cumin powder 1 tsp baking powder Salt to taste 5-6 tbsp of flour 1. Note: You can serve the falafel with Pita bread. COURGETTE FRITTERS. I know the word fritter conjures up a complex world of deep-frying and dense-eating, but these are light, simple babies - just grated courgettes, mixed with feta, herbs and spring onions, stirred up with flour and eggs and dolloped into a frying pan to make little vegetable pancakes which, unlike most fried food, are best eaten not straight out of the pan, but left to cool to room temperature.

COURGETTE FRITTERS

This takes any slaving over a hot stove element out of the equation: you just spoon serenely away over your pan before anyone's around. I like these best as a starter - or just as they are, along with a green salad, for a meat-free, summer's lunch. Photo by Petrina Tinslay. Day 8 – Pumpkin and Chickpea Burgers « The. Oh, come now.

Day 8 – Pumpkin and Chickpea Burgers « The

Eat your vegies. With a dollop of sour cream and sweet chilli sauce on top, it’s the best good-for-you food you are likely to eat all week. Serves 4 – 6 3/4 cup of dried chickpeas OR 1 x 440g tin chickpeas; 1 1/3 cups of roasted or cooked pumpkin; 1/2 tsp ground cumin; 1/2 tsp ground coriander; dash of cayenne; 1 small onion, diced; 1 clove of garlic, finely chopped; 1 egg; 1/2 cup plain flour; 1/2 cup bread crumbs; generous handful of fresh basil and parsley, chopped; sea salt and black pepper to taste Soak the chickpeas in enough water to cover overnight.

To roast the pumpkin, preheat the oven to 200 C. Put the pumpkin in a food processor, along with the chickpeas, spices, onion, garlic, egg and herbs and process until smooth. In a large non-stick pan, heat 2 tbsp of olive oil over medium heat. Day 13 – Lentil Burgers « The. There’s a misconception about vegetarian food that I loosely describe as the ‘flaxseed and mung beans’ view of the food world.

Day 13 – Lentil Burgers « The

It translates to the opinion that if it’s good for you, it will no doubt taste awful. Worse still, it will fail to satisfy you. I’m well aware that people often resist meat-free meals because they hold on to this dim view that the food will somehow taste like cardboard or that they will feel hungry an hour later. If you or someone you love has this take-no-prisoner approach to eating their greens, perhaps you can assail their taste-buds with these burgers. They are good for you, they are nourishing and they are so filling and hearty you’ll need two hands to hold on to the burgers.

To serve: 4 burger or damper buns; shredded lettuce;sliced tomatoes; onion jam or caramelised onions; sour cream; sweet chilli sauce Heat vegetable oil in a heavy-based fry pan over medium heat and add the patties. Toast burger or damper buns. . $10.00 for four people Like this: Love That Quinoa Burger! « November 1, 2010 by Linda So yummy!

Love That Quinoa Burger! «

If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. It cooks just like rice – might even be a little easier! UPDATE!! 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer)