Garbanzo beans are low fat legumes, an excellent source of fiber and protein. The consumption of them regulates cholesterol levels and thus keeps a healthy heart. They are also an excellent source of energy, preventing us from becoming tired and weak.
· 240 g Kevala’s Garbanzo Beans
· 2 tbsp garbanzo bean flour
· 1 small red onion
· 2 large cloves garlic
· 75 g mushrooms
· 1 tbsp Kevala’s Organic Tahini
· 1/2 tsp salt
· 1 tsp dried parsley
· 1 tsp fresh finely chopped rosemary
· 1 medium sized tomato
For Kevala’s Organic Garbanzo Beans:
1. Soak Kevala’s Garbanzo Beans overnight, the water should come up two or three inches above the beans.
2. Drain the water and replace with fresh, cold water (3 cups of water for every cup of soaked beans).
3. Bring chickpeas to a boil in a pot with a lid. Once boiling, reduce to a simmer with the lid slightly ajar. Cook for 1 1/2 hours.
4. Drain the cooked chickpeas and let dry on a paper towel or towel.
For the burgers:
1. Crush garlic, dice onion and chop the mushrooms into small pieces; saute together in a pan for a few minutes roughly.
2. Mash garbanzo beans in a large mixing bowl with a potato masher or fork. The mash doesn’t have to be totally smooth, it’s fine to leave a few rustic looking pieces.
3. Add the gram flour, tahini and salt, mix all together pressing down and help support the bonding process.
4. Finely chop the rosemary and tomato into small pieces.
5. Add the sauteed items along with all remaining ingredients into a bowl and mixing thoroughly with a metal spoon.
6. Divide into 4 and firmly shape small circles, like patties.
7. Place onto a grill tray and heat under a medium grill for approximately 8 minutes on each side.