Buffalo chickpea patties

Buffalo chickpea patty KaleAndAle.com

Buffalo chickpea patty

franks redhot wings sauce buffaloThis patty is a long time coming. I have had this idea bouncing in my head for so long, but I can’t only blog about my love of Buffalo wing flavoring, specifically Frank’s Red Hot Wings Sauce (or, can I, you guys?!). Anything I can put it on or in is made a lot better. I love this spicy stuff, and I wanted to make a patty that proves you don’t have to eat chicken to have a fun Buffalo patty. This burger does, indeed, hit all the hot spots!

I used chickpeas because (besides being my favorite base) they don’t have too much a taste, so they would work well, though I could see kidney beans working too, if you had them on hand. I added all the regular players in a proper Buffalo chicken meal (sans chicken): Carrots, celery, blue cheese, hot wing sauce, plus onions and bread crumbs for texture, taste and to hold the patty together and help soak up the sauce. Which brings me to another point, you need a balance of sauce to dry ingredients, Not enough dry and it won’t hold together. Buffalo chickpea patties cooking KaleAndAle.com

These burgers really don’t need any topping, as it’s all incorporated into the patty. To keep things light and crisp, I ate my burger on a bed of lettuce (OK, with cheesy beer bread, you got me, this was a whole comfort food meal).

Buffalo chickpea patty

Makes 5-6 patties

Ingredients

  • 1 can of chickpeas
  • 1 carrot, diced or shredded
  • 1 stalk celery, diced
  • 1/4 cup onion, diced
  • 1/3 cup blue cheese (can substitute some for mozzarella or cheddar)
  • 1/2 cup bread crumbs
  • 1/4 cup hot wing sauce
  • Vegetable oil for frying

Directions

  1. Rinse and drain the chickpeas. In a large bowl, mash the chickpeas.
  2. Combine the rest of the ingredients. except the oil.
  3. Put the mixture in the refrigerator for 15 minutes to set. When the mixture is set, form 5 to 6 patties. If the mixture seems too wet or hot when tasting it, add a little more breadcrumbs so the mixture is moist but sticks together.
  4. Put two tablespoons vegetable oil in a skillet over medium-high heat. When the oil heats up, turn it down to medium.
  5. Place the patties in the skillet, cooking about 6 to 8 minutes per side, until browned.
  6. The center will be moist, but if you need to cook the patties a little longer to firm up in the middle, place on a baking sheet in a warm oven for 5 to 10 minutes.
  7. When cooked through, place the patties on a plate with paper towels to absorb any extra oil.

National burger day: My favorite veggie burger

Easy chickpea patties

Easy chickpea patties

Today is National Burger Day (really, there is a day for everything, but isn’t it like a day late this year?) so I thought I would post my favorite veggie burger recipe and one of the most popular recipes on my blog: the Easy Chickpea Patty.

This was the first vegetarian food I made when I gave up meat at the age of 15, and it’s still one of my favorite recipes.

It is simple and really the veggies can be substituted with whatever veggies you like or have on hand. It’s quick to make and filling. I like it between thin bread or lettuce, piled with tomatoes, pickles and spicy mustard. What is your favorite way to enjoy a burger?

Garbanzo bean burgers

Makes 6 burgers
  • 2 cups pre-cooked or canned garbanzo beans (chickpeas), drained and mashed
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 1/4 cup small onion, peeled and finely chopped
  • 1/4 cup whole wheat flour
  • salt and pepper to taste
  • 2 teaspoons vegetable oil
  1. Mix all ingredients except cooking oil in a bowl.
  2. Form 6 flat patties. Fry in oiled pan over medium-high heat until burgers are golden brown. Turn burgers over and fry on the other side until done.

Trying Miami’s Mushaboom food truck

mushaboom truck

This weekend was the 7th Annual Yoga Day in downtown West Palm Beach. Although I didn’t partake in the yoga since I had to work, I did partake in the healthy eating part of the event. Several food trucks were at the event, including one I love, Veggie Xpress, and one I have wanted to try, Mushaboom, a vegan food truck based in Miami.

mushaboom foodWhen I saw the chickpea Parm burger on the menu, I knew I had to seek out this food truck. So when I saw they were going to the yoga event, I made a point to have lunch here before work. All the burgers look great, but I was intrigued by the chickpea Parmigiana. How would it taste? So I ordered that and a side of mushroom kebabs. I was very surprised how good this tasted, and how much it actually reminded me of what might be chicken or certainly an eggplant parm-type meal.

The burger is a chickpea patty with marinara and melted Daiya mozzarella. I hadn’t had Daiya, a popular vegan cheese, but I was very surprised how good it tasted and how stringy it was, melting and holding together as well as any mozzarella. And the patty was really good, not overly flavorful, but not bland. It was good. So good that I kept trying to dissect the burger to see how they made it stick together and what else might be in the patty so I could try to make it at home. The marinara sauce was light and fresh. I was really pleased with the sandwich, and the mushrooms (it is called Mushaboom after all, and they are one of my favorite foods) were seasoned and grilled great, adding a nice balance to the burger.

I want to try the other burgers, as I love to compare homemade black bean patties and I’m in love with falafel, but that will have to be another trip. I’m not sure how often Mushaboom travels this far north, but a great way to track this truck and any other is to follow them on Facebook or Twitter. I will be back and am excited to have tried another vegan food truck on the South Florida scene.

Avocado and chickpea salad sandwich

Avocado and chickpea salad sandwich

Avocado and chickpea salad sandwich

When a coworker gave me an avocado the size of a football and the weight of a sack of potatoes, I knew I needed to make something great with it. (I was so excited by my avocado, I forgot to take a picture of it. Sorry!) Trust me, this thing was huge and super buttery.

I was kinda guac’ed out (who knew that could be a thing) so when I found this avocado sandwich spread that is pretty guac-like with chickpeas, I knew I found a winner.

This was as easy to make as guacamole or hummus. It called for cilantro, which was awesome since I had just gotten some from the farm. And I left out the onions and added tomatoes from the farm. I put the spread and some spinach (yes, from the farm!) in pita bread and had a great, quick meal high in protein and good fats. And it does work well as a dip and makes a ton of spread/dip.

Avocado and chickpea salad

Ingredients

  • 1 (15 ounce) can chickpeas
  • 1 large ripe avocado
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons chopped green onion
  • Juice from 1 lime
  • Salt and pepper, to taste

Directions

  1. Rinse and drain the chickpeas.
  2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together.
  3. Add cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
  4. Spread salad on bread and top with your favorite sandwich toppings.

Not into avocado or chickpeas? (Please say it isn’t so!) Here are 25 more simple, veggie-inspired sandwiches.

What is your favorite veggie or salad sandwich filling?

Chickpea and potato hash

I was excited when I found this recipe for chickpea and potato has for a few reasons:

  • Simple
  • Basic ingredients I love
  • Perfect post-run nutritious, complete meal

This recipe really has it all. If you want to add cheese or substitute a spice other than curry, it would still hold up. If you don’t like a lot of curry, go with a little less than 1 tablespoon. If you like your food a little crisp (like me), add a few minutes to each step.

Chickpea and potato hash

Serves 4

Ingredients

  • 4 cups frozen shredded hash brown potatoes
  • 2 cups finely chopped baby spinach
  • 1/2 cup finely chopped onion
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 1 15-ounce can chickpeas, rinsed
  • 1 cup chopped zucchini
  • 4 large eggs

Directions

  1. Combine potatoes, spinach, onion, ginger, curry powder and salt in a large bowl.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add the potato mixture and press into a layer. Cook, without stirring, until crispy and golden brown on the bottom, 3 to 5 minutes.
  3. Reduce heat to medium-low. Fold in chickpeas and zucchini, breaking up chunks of potato, until just combined. Press back into an even layer. Carve out 4 “wells” in the mixture. Break eggs, one at a time, into a cup and slip one into each indentation. Cover and continue cooking until the eggs are set, 4 to 5 minutes for soft-set yolks.