Beef Chickpea Patties Food

CHICKPEA PATTIES

Steps:

• Pulse the garbanzo beans in a food processor until they are chopped and resemble sand. Don't process into paste.
• Transfer the ground beans to a bowl.
• Combine the onion, ginger, garlic, cilantro and parsley in the food processor and pulse until finely ground. Do not puree.
• Add a cople of tablespoons of water if needed to scrape down the sides.
• Transfer the mixture to the bowl with the ground garbanzo beans.
• Add the coriander, cumin, salt and baking soda.
• Refrigerate for an hour or more.
• Scoop rounded tablespoons full of the mixture and shape into discs.
• Heat a few tablespoons of oil in a large skillet over medium heat.
• Place the patties into the pan and fry for 2 to 3 minutes on each side until lightly golden and crispy. Repeat with the oil and the remaining mixture.

MEAT CHICKPEAS PATTIES

Steps:

• Drain and wash the chickpeas. Drain again. Grind till course.
• Combine all ingredients except the flour and oil and mix well till combined.
• Divide into eight big portions or 12 smaller portions, dust with flour.
• Cook both sides in little oil in a grill pan on low flame, flipping occasionally, till completely cooked.
• Serve as snack, sides for rice or as a part of a sandwich!

CHICKPEA & BEEF BURGERS WITH WHIPPED FETA

Steps:

• Combine ½ cup chickpeas, water and 1 teaspoon oil in a mini food processor. Pulse until coarsely chopped. Transfer to a medium bowl and add the remaining ½ cup chickpeas, coarsely mashing with a fork. Add beef, mint, oregano, pepper and ¼ teaspoon salt; mix gently to combine. Form into four burgers, 3½ inches wide.
• Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add the burgers and cook, flipping once halfway, until an instant-read thermometer inserted into the thickest part registers 160°F, 3 to 4 minutes per side. Transfer to a plate, sprinkle with the remaining ¼ teaspoon salt and let rest for 5 minutes.
• Meanwhile, combine feta and yogurt with lemon zest and lemon juice in a medium bowl. Beat with an electric mixer on medium-high until fluffy, about 1 minute. Serve the burgers on buns with the sauce, lettuce, onion and tomato.

CRISPY CHICKPEAS WITH BEEF

Steps:

• Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
• Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
• Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.

BAKED CHICKPEA PATTIES WITH LEMON HERB YOGURT SAUCE

Steps:

• In nonstick skillet heat oil over medium heat and cook onion, garlic, jalapeño, oregano and basil for about 5 minutes or until softened.
• Meanwhile, in bowl mash chickpeas using potato masher until smooth. Scrape onion mixture into bowl and stir to combine. Add egg white and parsley and stir until well combined and smooth.
• Divide mixture into 4 equal portions and form into 1/2-inch (1 cm) thick patties. Place patties on parchment paper lined baking sheet and bake in 425° F (220° C) oven for about 20 minutes, turning once halfway through or until golden.
• Lemon Herb Yogurt Sauce: Meanwhile, in bowl, stir together yogurt, parsley, mint, garlic, lemon rind and salt. Serve with chickpea patties.

BEEF & CHICKPEA PATTIES RECIPE

Steps:

• Combine mince, breadcrumbs, onion, paste, egg, coriander, chickpeas and spices in a large bowl. Shape into 12 patties and chill in the fridge for 15 minutes. Preheat a lightly oiled barbeque plate to moderate. Cook patties for 5 minutes on each side or until browned and cooked.

CHICKPEA PATTIES

Steps:

• In a food processor, combine scallions, carrot, cilantro, parsley, cumin, 1 tablespoon oil, and 1 teaspoon each salt and pepper; process until finely chopped. Add potatoes and chickpeas; pulse until just combined (mixture should be stiff). Shape into eight 2-inch patties.
• Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium, and cook until golden brown and heated through, 5 to 6 minutes per side.
• Transfer patties to a platter, and serve with garnishes, as desired.

MEDITERRANEAN CHICKPEA BURGERS

Steps:

• In a small bowl, mash feta with the back of a fork until smooth. Stir in yogurt and season with salt and pepper. Set aside.
• In small heatproof bowl, combine bulgur and 1/2 cup boiling water. Cover with plastic wrap and let sit 10 minutes. Meanwhile, in a food processor, pulse chickpeas until coarsely chopped. Transfer to a large bowl and add beef and mint. Drain bulgur and add to chickpea mixture. With your hands, mix until mixture is evenly combined and holds together when pressed into a ball. Divide into four 1-inch-thick patties and season with salt and pepper.
• Lightly coat a large nonstick skillet with cooking spray and heat over medium-high. Add patties and cook until browned and crispy on the outside and cooked through, 8 to 10 minutes, flipping once. Serve on buns with sliced cucumber, tomato, and feta-yogurt sauce.

CHICKEN AND CHICKPEA PATTIES

Steps:

• Using a food processor, finely chop the chickpeas. Combine with the chicken, chutney, spring onions, curry powder and seasoning of salt and pepper to taste.
• Shape into patties using a 1/3 cup measure.
• Place the patties on a lightly oiled barbecue plate and cook approx 4 minutes each side or until cooked.
• NOTE:You can cook these patties in your fry pan or grill them. Serve with veggies, salad or on a burger with some more chutney and chopped cucumber.