Tonight was what I would like to call a "Party in my Mouth". My future father-in-law is originally from Lebanon. Over the past couple of years I've gotten to taste so much fabulous Lebanese cuisine and loved ever bit of it! Many Lebanese dishes include olive oil, garlic, lemon juices, parsley and chickpeas...all of which are ingredients for this burger. I found the recipe for the Middle Eastern Chickpea Burgers in Cooking Light, November 2009. I was so pumped to see how it turned out and it was a winner. Consider it a new recipe to the short list! As for my onion rings...its constantly been a recipe that I have been tweeking to get the way I want it. Tonights were a winner!
Middle Eastern Chickpea Burgers
1 (8 oz.) red potato
3 T olive oil, divided
1 t minced garlic
1 (15.5oz.) can chickpeas or garbanzo beans, rinsed, drained and divided
1 T fresh chopped parsley
1/2 t salt
1/2 t grated lemon rind
1/2 t paprika
1/3 t freshly ground black pepper
2 large egg whites, lightly beaten
1. Place Potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes until very tender. Drain. Cool slightly. Coursely chop, and place in medium bowl. Add 1 T soil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky. Remove 3 T chickpeas; place in a small bowl. Add remaining chickpeas to potato mixture; mash until well blended. Stir in remaining 3 T whole chickpeas, parsley and remaining ingredients. With moistened hands, divide mixture into 3 equal portions
2. Heat 1 T soil in a large nonstick skillet over medium-high heat. Add your 3 patties to pan; reduce heat to medium, and cook 4 minutes or until bottoms are golden. Move to the size and spread 1 T olive oil back into the pan and flip the patties and cook until the bottoms have browned
I served mine on whole wheat buns that I toasted in the toaster oven and they were delish!
Now for the O-Rings....I've been working on this and one day will come up with the perfect recipe. However, tonights were definitely a good version 3.
2 T All-Purpose Flower
1/4 t Salt
Panko Breadcrumbs also known as Japanese Breadcrumbs
1/4 c fat-free egg substitute
2 large onions, sliced 1/4 inch thick and separated into double rings
1. Preheat oven to 400. Spray a nonstick baking sheet with nonstick spray. Mix the flour and salt on a sheet of wax paper. Put the egg substitute in a shallow dish.
2. Coat each double onion ring on both sides with the flour mixture, shaking off the excess; dip into egg substitute, then into crumbs.
**There is a definite method to the madness when using panko. It doesn't stick quite like regular breadcrumbs. If you can imagine your finger as an axle with the onion ring as a wheel, its best to "wheel" your onion ring through the Panko/Italian Seasoning mix. Its also best to use a little at a time with the Panko/Seasoning mix. Once the egg substitute gets on the crumbs laying out they tend to not stick as well....so little as you go will keep your onion rings better battered. Also, keep in mind when you using the panko you are also not going to have a "full" breading. You will notice that in my picture. But, since Panko are crunchy you will still have a good tasting O-ring. **
Transfer to the baking sheet; spray with nonstick spray
3. Bake until browned on the bottom, approximately 10 minutes. Turn and bake until browned, about 5 minutes
This one still needs some tweeking...expect a new recipe in a few weeks. If you like the taste of breading when you normally eat onion rings...this probably isn't a recipe for you. This is more like a crunchy onion slice...even the DF who doesn't like onion likes them...so each to their own. Enjoy!
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