Veggie Burgers that Hold Their Shape AND have Flavor

I've been searching for a veggie burger recipe where the burgers would both hold their shape and have some flavor. These fit the bill!

Ingredients

• 1 cup of dried chick peas, soaked overnight in 2 cups of water
• 1/2 cup chopped onions
• To taste:
• Chiplote powder
• Chili powder
• Garlic powder
• Salt
• Black Pepper
• Oregano

Directions:

• Drain chick peas
• Pulse in blender until coarsely chopped
• Add onion and spices
• Pulse till well mixed
• Mixture should hold together when formed into a ball
• Don't overmix...you don't want it too soft or it will fall apart when cooking!
• Using a 1/3 cup measuring cup, form into uniform patties. This mixture makes @7-8 patties this size.
• Turn patties onto parchment on a plate and refridgerate until firm. I kept mine in the fridge overnight. 
• To cook, put 3-4 tablespoons olive oil in a non-stick frying pan. Heat the oil. 
• Add patties, with enough space between them that you can flip them. 
• Cook 2-3 minutes per side, till the sides get golden brown and slightly crispy.
• When both sides are cooked, transfer to a baking dish and bake in the oven for another 7-9 minutes until firm and centers are cooked. 

These burgers were very tasty with fresh tomato, lettuce and ketchup. 

Chick Pea Crusted Baked Tofu

Last week, I tried a second version of veggie burgers, using canned chick peas, onions, egg and a host of garlic and oregano spices. The flavor was wonderful, but like my prior attempt at veggie "burgers", the texture just wasn't there and the mixture wouldn't hold a shape.

So, today, I tried something different. I crumbled the remaining chick pea mix onto a cookie sheet and lightly toasted it into a breadcrumb-like texture.

Then, I drained and sliced some firm tofu, bathed it in egg and dipped it into the chickpea crumbs.
Next, I baked it on a cookie sheet at 475 for 35 minutes, flipping it once.

Here's lunch today:

Chick Pea crusted Baked Tofu, roasted beets and kale chips.

Spicy Chick Peas and Cauliflower

This is a flexible dish that can be made with a wide variety of vegetables, depending on what you have in your refrigerator.

Ingredients
1 head cauliflower, chopped
2 cans chick peas, NOT drained
1 red onion, chopped
1 clove garlic, minced
1 large hunk of ginger root, minced
1 bunch cilantro, chopped
1 pound butternut squash, chopped
1 large sweet potato, baked and mashed
1/4 teaspoon black mustard seeds
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon cardamom pods
Sea salt
2 tablespoons Olive oil

Directions

• Bake the sweet potato in the microwave. When done, remove skin and mash potato with a fork. Set aside. 
• Heat the olive oil in a sauce pan, add the onions and sauté until onions begin to be translucent. 
• Add the garlic and ginger. 
• Add the salt, cumin, garam masala, coriander and mustard seeds. Cook till the mustard seeds pop. 
• Add the chick peas, cardamom pods, butternut squash, sweet potato and cauliflower. 
• Mix well. Reduce heat and simmer until vegetables are cooked. 
• Add cilantro and stir. Taste and adjust spices as needed.
• We like our spices strong. Your tastes may differ.

Alternative Preparations

• You can slow cook this dish, transferring all ingredients from the pan to the crockpot at the same step when you add the chick peas. 
• You can add or subtract vegetables in accordance to what is in your fridge. I’ve experimented with: 
• Chopped or shredded carrots 
• Chopped kale 
• Chopped spinach 
• Baby potatos 
• Chopped eggplant 
• Red peppers 

Serve with warm whole wheat naan.