It’s been raining for a while now, so get that sea salt out and start rubbing those wounds. Here are some sunny BBQ pictures. I know it’s a bit too late for BBQs now but I’ve been on a job hunt so these pictures have been sitting around for a while waiting for me to give them some words. If you really want to, you could go and sit in your soggy garden and cook these cheese filled falafel burgers, but if you’re going to be that idiot they work just as well under the grill.
It’s strange being a veggie at a BBQ (yeah I’m sticking with the BBQ thing, I don’t care if we can’t have them until next year). In my experience most of the time we either get treated to sympathy or mocking. I don’t really understand why either happens. I mean the whatever I eat at a BBQ, I put loads of thought, spices and different textures into. I remember what it was like when I ate meat, it was alright but hardly anyone put any thought into what we were eating. Sometimes the quality of the meat was considered,but a good quality meat tends to be just that, meat and not much more. It tastes pretty good already so people tend to leave it at that, maybe they’ll buy a nice relish from M&S to go with it, but who are they kidding they’re still just eating mince and onions squashed into a ball. Bitch please.
These falafel burgers on the other hand have had spices, veg, fruit, seeds, cheese and a truck load of colour added to them. I mean look at the pretty little buggers. As you can see I did take a liberal amount of inspiration from the more traditional Juicy Lucy burgers but I’ve ditched the nasty american cheese (and meat, obvs).
So please if you’re at a BBQ and you see a veggie don’t laugh, don’t even feel sorry for them because more likely than non they’ll have tried dam hard. Usually a lot harder that choosing between normal sausages and chilli spiked sausages. We’re usually fine with what we have, each to there own and all that. But I would rather have my own, you know what with it being the colourful, complex, crunchy and chewy option.
- 100g tinned chickpeas, drained and rinsed
- 1 medium shallot, roughly chopped
- ½ small carrot, roughly chopped
- 1 garlic clove, crushed
- 1½ table spoons pine nuts, toasted
- ½ tsp cumin
- juice of half small lemon
- 1 tsp extra virgin olive oil
- 1 tbs tahini
- 2½ tbs plain flour
- ⅛ tsp paprika, plus extra for dusting
- 25g cheddar cheese
- Semolina for dusting
- Olive oil for drizzling
- In a food processor, finely chop the shallot, carrot and garlic. Next add in the chickpeas, lemon, olive oil, cumin and season with salt. Process the mixture for another 30 seconds.
- Add in the flour, paprika and process again until fully combined then season with black pepper. This will make a very stiff mixture and you may have to stir it with a wooden spoon to mix it combine everything. Finally stir in the toasted pine nuts.
- Slice the cheese into small squares.
- With wet hands take half of the falafel mixture and mould into a patty. Place half the cheese in the centre of the patty and using the edges of the falafel encase the cheese with the mixture ensuring the patty keep it's shape. Make sure thee cheese is fully encase or it may leak out during cooking. Repeat with the other half of the mixture.
- Once dust each side of the falafel with semolina and paprika. Place the burgers in the fridge for 30mins to firm up.
- Drizzle eat burger with olive oil and place on the BBQ. Cook for 10mins or until brown and crispy occasionally brushing with extra oil.
- Drizzle the top of the burger with olive oil and flip over. Cook again for another 10 mins or until brown and crisp, occasionally brushing with extra oil.
- Remove from the BBQ and serve. Cation the cheese centre will be very hot and may ooze out.
I’ll get the recipe for then chipotle sweet potato slices up soon.