Saturday, August 29, 2009

Rebar falafel burger with taratour sauce

The book says this makes 10 burgers, but they would have to be pretty big burgers. I halved it, made balls instead of burgers, and got about 30.

The burgers were okay. The batter looks dry, but comes together very nicely in your hands. I haven't given up on them yet, but was disappointed in how they cooked, decomposing somewhat in the skillet so that the oil smoked and burned (and smelled). However, I hadn't refrigerated overnight as the recipe suggests, so I put the rest of them in the freezer and will try coating them lightly in oil and baking them next. The taratour sauce, on the other hand, pink as it looks (that's the miso and chipotle) is really superb. I found the recipe here, so will pass it on to you:

Rebar falafel burgers

1/2 cup bulghur
2 tbsp olive oil
1 red onion, finely minced
8 garlic cloves, minced
1 tsp ground cumin
2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp ground fennel seed
1 1/2 tsp salt
1/4 tsp cayenne
1 tsp red chile flakes
2 cups fresh bread crumbs
6 cups canned chick peas
1/4 cup tahini
1/2 bunch parsley chopped

Spread bulghur out on a baking sheet and roast for 5 minutes or until golden brown. Cool and grind thoroughly in a spice grinder or coffee grinder. Set aside.

Heat olive oil in a skillet. Add onion and 1/2 tsp salt and cook until translucent. Add garlic and spices and sauté 5 more minutes.

If you have a food processor, combine all ingredients and pulse them together to blend in 2 or more batches. Otherwise, mash the chick peas in a large bowl and mix ingredients in thoroughly with clean hands. Season to taste, cover with plastic wrap and refrigerate for 1 hour or overnight.

Shape the mixture into patties. Sauté in olive oil until golden brown. Serve on wholegrain buns.

Serve with cucumber, tomato, onion, red pepper slices, and taratour sauce (see below).

Taratour sauce

1/4 cup tahini
1/4 cup water
1 tbsp olive oil
juice of 1 lemon
1 tbsp light miso
1 garlic clove, minced
1 1/2 tsp maple syrup or agave nectar
1 tsp chipotle puree

Combine all of the ingredients in a small bowl. Season to taste.

On the side are oven fries and a mixture of zucchini, eggplant, pepper, and onion roasted in olive oil and dressed, when out of the oven, with a little balsamic vinegar. The sides were great!

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