The High Holy Days are a time for making amends and, with this in mind, I'd like to take this opportunity to apologize to my vegetarian readers if I inadvertently neglected you over the past year.
No doubt you had little use for the many meaty recipes I've shared through my Delicious! newsletter over the past 12 months and I regret the disappointment caused.
I do hope that I will redeem myself with this even-better-than-beef, vegetarian burger dish and would like to stress that this simply fabulous recipe is sure to be enjoyed by everyone and NOT just often ignored, lentil-eaters.
SOMETHING FOR EVERYONE VEGETARIAN BURGERS
1 onion, chopped
3 cloves garlic, crushed
2 tablespoons olive oil
1 teaspoon ground cumin
1 carrot, grated
410g can chickpeas, rinsed and drained
4 teaspoons tahini paste or peanut butter
1/4 cup chopped coriander (cilantro)
1/2 cup flour
salt and pepper to taste
2 tablespoons lemon juice For serving:
round rolls, buttered
rocket or baby leaves
slices of onion
1: Fry the onion and garlic in oil until soft, add cumin and carrots and fry for 5 minutes and then remove from heat and allow to cool.
2: Place chickpeas in a food processor and process till ground into thick paste.
3: Combine onions and chickpeas with remaining ingredients and mix until a thick paste forms, adding more flour if necessary.
4: Season well and shape into patties then place in fridge for 20 minutes.
5: Pre-heat a little oil in a large frying pan over medium heat, add burgers and cook for about 5 minutes on each side until golden brown.
6: Serve burgers on their own or in buttered rolls with rocket, sliced onion and humus.