Had been searching for a black bean burger recipe and found inspiration while watching Shane Delia prepare Mushroom Falafel.
| 200g | dried chick peas, soaked overnight |
| 200g | dried black beans, soaked and cooked until tender |
| 4 | garlic cloves |
| 1 | red onion |
| 1/4 teaspoon | allspice |
| 1/2 teaspoon | Aleppo pepper flakes |
| 2 teaspoons each | baking powder, ground cumin & ground coriander |
| 1/2 bunch | fresh coriander |
| 1/4 cup | chia seeds |
| Process chickpeas until coarsely ground in a food processor, tip into a large bowl. Coarsely grind half of the black beans and add to the crushed chickpeas. Process remaining beans to make a paste, adding a little water if necessary, and then blend in the allspice, pepper flakes, baking powder, cumin, plus the ground and fresh coriander. Process until very smooth then mix into crushed peas and beans with the chia seeds. Microplane the garlic and onion and stir into the falafel mix, then pat it into a smooth shape, cover and refrigerate for 30 minutes. Fry 1/3 cupfuls of mixture flattened to about 1 centimetre (or to match the size of your buns) until crisp and browned on both sides. Serve in brioche with salad and mayonnaise. | |
cook in shorts 