Excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004
1 16-ounce can of chick peas (garbanzo beans)
1 small onion, diced
2 cloves of garlic, diced
1/3 cup parsley coarsely chopped
1/4 cup fresh coriander coarsely chopped
2 diced red peppers
salt to taste
2 hard rolls sliced and grilled slightly
1 fresh ancho pepper roasted
4 1/4 inch slices of onion
In a food processor blend the chick peas with the next 6 items being careful to not over blend, it should retain some coarse texture. Form the mixture into 2 patties and set over the grill on medium for 3-4 minutes per side or until grill marked and golden brown.
Roast the whole ancho pepper over the grill flame turning it to evenly blacken all sides. While still hot place the roasted pepper in a sealed plastic bag and allow it to cool completely, this will steam the pepper and makes removing the charred skin easy while at the same time imparting a wonderful smoked flavor. When the peppers have cooled remove the stem, skin and most but not all of the seeds and membranes – the heat is in the membranes so the more you leave the hotter the taste. Slice the pepper in to 4 strips and keep warm on the grill.
Grill the onion slices at the same time and you’re ready to assemble this southwestern falafel burger with ancho and grilled onions