My Dad's the type of guy who will barbecue no matter what the temperature or weather outside. That's because he knows how good grilled food tastes. I wouldn't be surprised if he decided to grill out on New Year's Eve, when I'll be visiting him in Rhode Island. Throw some veggies in foil and stick them on the barbie. What better way to ring in 2010? We bought a little kettle grill this past summer and used it a couple of times. Our most successful use came on 4th July when we had a little BBQ party with lots of veggie (and non-veggie) burgers. And of course S'MORES.
But now that it's November, I just can't bring myself to stand outside on our little balcony, watching over a smokey grill. So I was glad to discover this recipe for falafel burgers from Olive magazine. And with a little switcheroo on some of the ingredients, it felt just like summer in our cosy flat.
Falafel & Goat's Cheese Burgers
These little babies require a food processor. A blender won't cut it (I discovered) -- literally.
- 1 can chickpeas, drained
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 red chili, chopped
- 1 garlic clove, chopped
- 3 spring onions, chopped
- 1 tsp salt flakes
- 1 tbsp flour
- 2 tbsp goat's cheese, crumbled
- pita bread to serve
- hummus to serve
- mixed greens to serve
- Put the first 8 ingredients in a food processor and whizz until broken down. Tip into a bowl, mix in the goat's cheese, and form into 4 small burgers. Fry them in a pan with a little bit of olive oil until golden.
- Serve in grilled pita pockets with hummus and mixed greens.
Lesson learned: use the right tool for the job. Don't expect a blender to do the same things as a food processor. Gadget fail.