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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, September 01, 2011

Scraps and Snippets ~ Leftover Lentil Dilemma... Falafel Burgers

I had some lentils left over. Quite a few. And some brown rice. And no plans for din-din, and a few hungry mouths to feed, including mine.

So I threw a whole lot of stuff together and ended up with something I'm going to call a tasty Falafal Burger experiment. They aren't as pretty as they were tasty. My batch was nicely spiced and very falafaly in texture and taste. But it could've used a touch more flavor since I used a lot of bland ingredients. 
1 Cup cooked lentils (I used green, red might be prettier).
2 Cloves of garlic
1/2 onion (I didn't use this in my batch, but I needed a wee bit more flavor, this should do it.)
1/4 Cup garbanzo bean flour (or oatmeal would work, I'm thinking)
2 TBSP nutritional yeast
1 tsp cumin
3/4 to 1 tsp sea salt
1 tsp dried parsley
1/4 tsp garam masala
1/2 tsp curry powder
1/2 tsp tumeric
1/2 Cup sliced baby bella mushrooms
1/2 Cup walnuts
1 Cup cooked brown rice
1/2 Cup bread crumbs
1/2 Cup fresh washed spinach
2 TBSP sesame seeds

Okay. Putting the bad boys together. First SAVE the walnuts, mushrooms, rice, spinach, sesame seeds and bread crumbs. You will pulse them in later, but not mushify them because they will give extra texture.

Everything else, mushify in food processor until combined. Then add the walnuts, rice, spinach, sesame seeds and bread crumbs, and pulse just till everything is pulled into the mixture.

Form into patties. I got seven medium sized ones, chill for a half hour of so. Then cook on sprayed skillet, flip burgers til both sides are crusty/brownish, and burger is heated sufficiently. Three or four minutes total was about what I did.

We ate them with our Super Genius Tortillas, spicy mustard, romaine lettuce, onion slices and fresh heirloom tomato slices.

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