chickpea burgers.

After watching the movie Forks Over Knives I am back on the "Vegan Train"... most of the time anyway.  With all of the research out there, and let's be honest, our own common sense, it's easy to see the benefits of a plant heavy diet.  

Here is an amazing recipe from Dreena Burton's Eat, Drink & Be Vegan.  A wonderful vegan cookbook that inspires some good eats.  This is a great recipe to feed to the meat lovin' members of your family as it is very hearty and satisfying. 

chickpea patties

 Ingredients:

2 tsp olive oil (for sauteeing vegetables)
1 1/2 onion, chopped
1 cup celery, chopped
1/8 sea salt
freshly ground black pepper to taste
2 cups cooked chickpeas
3 cloves garlic, quartered
2 tbsp vegan Worcestershire sauce
2 tbsp tamari (soy sauce)
2 tsp fresh thyme leaves (may use 3/4 tsp dried)
1 tbsp capers
1/8 sea salt
2 cups cooked short-grain brown rice
3/4 cups + 1 tbsp quick oats
1 1/2 - 2 tbsp olive oil (for frying patties)

Directions:

In a frying pan on medium heat, add oil, onion, celery, salt and pepper and saute for 7-10 minutes, stirring occasionally, until onions and celery start to soften. Meanwhile, in a blender or food processor, puree chickpeas with garlic, Worcestershire sauce, tamari, thyme, capers and salt. Add sauteed veggies and puree to incorporate. Add 1 cup brown rice and puree to combine, then add remaining rice and pulse to incorporate but retain some texture. Transfer mixture to a large bowl and stir in oats. Cover and refrigerate for at least 30 minutes to firm up. Remove from refrigerator and form into patties with your hands. In a frying pan on medium-high, heat oil. Add patties in batches, frying for 6-9 minutes each side, until golden.

*I served the patties on whole wheat buns.  I topped the burgers with sauteed mushrooms, whole grain mustard, tomato and avocado.  Accompanied by sweet potato fries.  y-u-m.