Moroccan-Seasoned Chickpea Patties and Veggies

In my humble opinion, nothing beats straight up cheeseburger.  I don't care how you spice up a piece of chicken or hunk of veggie, the savory, greasy deliciousness of beef in patty form can't be topped.  But it also sits like lead in your stomach and adds a soft layer of fat to your body only appropriate for a hibernating bear.  So, alternatives must be found, and these chickpea patties are a tasty doozy.

Grilling chickpeas results in a crunch similar to falafel, but without the hassle and oiliness of frying.  The Moroccan seasoning gives both the veggies and the patties a warm, almost meaty taste flavor that eliminates the need for any sauces or condiments.  Best part is, it's totally good for you - totally.  Chickpeas are one of the healthiest, fiber-filled foods you can get your hands on, making it the Luke Skywalker to the tempting Dark-side deliciousness of beef.
1 15oz can chickpeas
1 egg
2 tbs lemon juice
1/2 large tomato, cubed
1/2 large green pepper, cubed
1/2 large onion, cubed
1/2 large eggplant
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon cayene
3/4 teaspoon ground allspice
2 tbs olive oil

1. Drain and rinse the chickpeas in a strainer, drop them into a small bowl, and start mashing until all the peas are a rough paste
2. Add the lemon juice and 1 tbs of the olive oil, mix well, and let sit for about 5 minutes
3. Chop the eggplant into 1" cubes, salt lightly, then place on a paper towel to drain
4. Make the Moroccan spice by mixing all of the spices (except the salt) together.  Give it a little taste before adding it to anything - the allspice really makes all the difference
5. Drizzle the onion, peppers, tomato, and eggplant with the remaining olive oil, then sprinkle the generously with half the spice mixture.  Put all the veggies on skewers.
6. Mix the remaining spice mixture into the chickpea paste.  You  may find you need more spice in these to make the flavor stand out.
7. Break the egg into the chickpea paste and mix well.  Form the paste into four small patties. Preheat the grill to medium heat.
8.  Cook the veggies for about 3-5 minutes, flip and cook again for about 3 minutes.  Cook the chickpea patties until they become crispy on the outside - I generally wait until they begin to blacken ever so slightly. Toss the veggies on a bun with the patties, or serve them with a knife and fork on a platter - either way, they're delicious together and separately.
Questions?  Additions?  Comment below, or email


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