Tag Archives: patty

Black Bean Burgers; vegan and gluten free

A patty on a bed of spinach with “burger toppers” for vegans without the “glutenful” bun.

A patty on a bun with fresh mozzarella for vegetarians.

1 cup dry black beans; soaked 4-8 hours, drained and rinsed, cooked till tender, drained and rinsed OR 3 cups canned beans; drained and rinsed
1/2 onion; minced
1 celery stalk; minced
1 carrot; shredded
2 cloves garlic; crushed
3 Tablespoons fresh cilantro; minced OR 1 Tablespoon dry cilantro
1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 Tablespoon fresh pressed lime (or lemon) juice
1/4 cup water
1/2 cup gluten free flour (I ground oats/oat flour)

Cook dry beans in water till tender, about 1 hour. When beans are tender, or if using canned beans, drain and rinse. In a medium sized bowl mash beans (I use a pastry knife but you can use the back of a fork or a potato masher).

Add the remaining ingredients, combine well and set aside for 10 minutes. Prepare a baking sheet by lining with wax/parchment paper. Form 1/3 cup of bean mixture into a ball, press into a patty and place on wax/parchment paper lined baking sheet. Chill for 30 minutes.

Meanwhile, prepare toppings and any sides. I kept is pretty classic: romaine lettuce, onion, tomato and garlic sandwich pickles.

Preheat a heavy bottom skillet on medium high. Add extra virgin olive oil to generously coat the skillet and gently place patties into the pan leaving a bit of space between each one making it easier to flip. Fry until browned, flip and fry other side. Place burgers in a single layer on a serving tray (or baking sheet placed in 200 degree oven). Optional- put burgers on paper towels to absorb excess oil from frying.


Falafel; the original vegan patty

DSC_0028FALAFEL– Modified from a recipe in “Jewish Foods for Festivals and Special Occasions” to be gluten free. Served here with a greens, tomato, avocado and tahini sauce.

1 1/3 cup dried chickpeas; soaked in water overnight
4 Tablespoons quick (or roughly ground) oats (traditionally bulgar wheat)
1 onion minced
5 cloves garlic; crushed
1/2 cup fresh parsley; minced OR 3 Tablespoons dry
3 Tablespoons ground cumin seed
1 Tablespoon ground coriander seed
1 teaspoon baking powder
1 teaspoon sea salt
pinch freshly ground black pepper
pinch cayenne (optional)
3 Tablespoons water
3-4 Tablespoons gluten free flour *see note below* (traditionally wheat flour)
canola or olive oil for frying

Grind chickpeas in food processor (or food grinder attachment of a KitchenAid) into a large bowl. Add oats, onion, garlic, spices and water. Let sit, covered at room temperature, for 45 minutes.  Mix in flour. Heat oil, 1/4 inch deep, in a large heavy bottomed (I use cast iron) skillet on medium high heat. Meanwhile, form the falafel mixture into small balls/patties and set aside on a tray or baking sheet. Gently place each formed patty in the hot oil and fry till browned and crispy on the bottom and sides then flip and fry on the other side till browned and crispy. Remove from pan onto a paper towel lined plate. Serve with tahini sauce (recipe below), salad, pita bread, hummuslabneh, etc.

*note- when using gluten free flour the addition of an egg can help bind the mixture together but is not necessary. Form one falafel and fry to test. I use Bob’s Red Mill and did not need an egg.

1/2 cup sesame tahini
1/4-1/2 cup water
2 Tablespoons fresh pressed lemon juice
1 clove garlic; crushed
1/2 teaspoon sea salt
pinch black pepper
2 Tablespoons parsley/cilantro minced (optional)

Place all ingredients (start with 1/4 cup water) in food processor and blend till well combined. Add more water, 1 Tablespoon at a time, until the desired consistency is reached.