These mini chickpea burgers – a combination of grain and bean - are my version of falafels that are not fried. With a simple, creamy yogurt sauce and pita triangles, they made a great side for a soup.
1/2 cup fine or medium bulgur or cracked wheat (labeled No. 2 in a Middle Eastern store)
1 & 1/4 teaspoons salt, divided
1 small to medium red onion
1/4 cup minced cilantro or parsley
3/4 cup cooked chickpeas, rinsed well
1 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 to 1 cup panko or other bread crumbs
Yogurt Sauce - see below
- Bring a small saucepan with 3/4 cup of water to a boil. Add the bulgur and 1/2 teaspoon of the salt, turn burner off, cover and let the bulgur sit for at least 20 minutes.
- Add onion and cilantro or parsley to a food processor, and finely chop the onion. Add the cooked bulgur, chickpeas, cumin, cayenne, and the remaining 3/4 teaspoon salt and pulse until chickpeas are chopped but not pureed.
- Turn into a bowl and mix in 1/2 cup bread crumbs. The mixture will be a bit moist, but if it seems too moist, mix in additional bread crumbs. Form into eight small patties (2 per person) about 2 & 1/2 inches wide by 1/2-inch high and set aside until ready to eat.
- To cook the patties, add a film of oil to a skillet and sauté about 5 minutes on each side, until golden and hot. Serve with yogurt sauce spooned over the top and pita bread on the side. These also taste good with other toppings, such as a tomato-cilantro salsa.
1 cup plain yogurt, (whole milk yogurt is delicious and creamy)
1/4 teaspoon cumin
2 teaspoon olive oil
2 teaspoons lemon juice
1 garlic clove, finely minced
2 tablespoons cilantro or mint
1. In a bowl, combine the yogurt, cumin, olive oil, lemon juice, garlic and cilantro or mint. Mix well.