I’ve come to an alarming realization that I’m awful at remembering certain things – there are basically incidents from childhood and adolescence that I have no recollection of. And people I allegedly knew from way back when, whom I no memory of ever meeting.
Yet there are quirky unimportant things I’ve retained, like when Big Jet (our dog) suffered doggy postpartum depression and my dad and I had to feed her pups milk we got from the nomadic cattle herdsmen who passed through our farm.
Petty odd tidbits like the last time I had a traditional (beef) burger; it was at Reagan National – back when it was just Washington National, where I had my last cheeseburger.
I’m not fond of veggie burgers; especially the kind made with textured vegetable protein, although I’ve had some good grilled Portobello mushroom burgers.
I’ve never wanted a burger (meat or veggie) bad enough to look for or want to create the perfect burger.
On the other hand, I’m very fond of chickpeas, and chickpea burgers have been on the top of my to-try list for a while now.
I tried some awesome falafel in New York that had me thinking chickpea burgers shouldn’t be that far off, makes for a healthier version when baked.
We made these burgers two whole months ago; it seems like such a long time ago now, we definitely need to make some more soon.
We used this very simple recipe from The Three Greek Sisters via CityLine
We subbed oatmeal for breadcrumbs, added spring onions, and some special spices including harissa and baharat from Tunisia.
Oh and flaxseed meal as binder, holds the patties together very well and it’s baked, not fried – delicious!