Monday mornings are sometimes blues-y and so-so. It’s probably because you had so much fun over the weekend that you have a slight hangover of how tired you are. Or maybe you are still thinking about all those errands/chores/last-minute stuff that you have to do. Mondays are not blues-y or so-so at all to me because I now look forward to enjoying Meatless Mondays – it’s a nice change on meal planning for the two of us.
I saw this on Cate’s food blog and I knew instantly that it would be perfect for a MM dinner. I’m so in love with Mediterranean flatbreads and have been substituting them as my bread for whenever I make sandwiches. Plus, it helped that I had most of the ingredients - I had a couple cans of garbanzo beans already in the pantry that I was supposed to use for hummus. I knew that hummus would wait another week to be made.
This is one fantastic dish that I absolutely loved to pieces. I loved it so much that I ate it everyday for lunch for an entire week. No joke. The garbanzo burgers had made plenty and I was not tired of it at all because the sweet roasted pepper (muhammara) dip was out of this world. I could have ate the dip by itself! These burgers reminds me of falafels that I had made before but I prefer these garbanzo burgers more – oh so tasty and madly addicting. I topped my garbanzo burgers with romaine lettuce, tomatoes from the garden and feta cheese.
Happy Meatless Monday.
Garbanzo Burgers with Muhammara Sauce
Adapted from Cate’s World Kitchen Burgers & Sauce
2-15 ounce cans of chickpeas/garbanzo beans, drained
4 large eggs
½ teaspoon salt
⅓ cup chopped fresh cilantro
1 onion, chopped
grated zest of one lemon
1 cup bread crumbs
1 tablespoon olive oil
Fillings: Lettuce, tomatoes, feta cheese, muhammara sauce (definite must - Recipe below)
Flatbreads or pita breads
Preheat the oven to 350 degrees. Place a piece of parchment paper or silpat on a large jelly roll pan.
In a food processor, pulse the chickpeas, eggs and salt until the mixture is similar to a chunky hummus. Pour mixture into a large bowl and stir in the chopped cilantro, onions, and lemon zest.
Stir in the bread crumbs and mix until combined. Let it sit for a couple of minutes so the mixture can absorb the moisture. If needed, add more bread crumbs. Using your hands, form about 20 small burger patties about ½ inch thick and place on prepared pan.
Bake in oven for 15 to 17 minutes, until the slightly crisped.
1 dried chile de arbol or 1-2 teaspoon chile de arbol
½ cup chopped walnuts, toasted and cooled
¼ cup bread crumbs
2 garlic cloves, minced
2 tablespoons pomegranate molasses
1 red bell pepper, roasted until soft, then peeled
juice of 1 lemon
½ cup warm water
salt to taste (usually about ¼ teaspoon)
Combine everything except the water in a blender and pulse until well-mixed. Add the water gradually until the mixture is slightly thinner than hummus (add extra water if needed). Add salt to taste
Prepare your burgers by placing a couple garbanzo patties on a warmed flatbread, add your desired toppings and make sure to add a hefty drizzle of muhammara sauce. ;-)
Review: Muhammara (Moo-HAHM-mer-ah)…it so fun to say outloud, too. Absolutely fantastic, and one of my favorite Meatless Monday meals to date.