Falafel

1 can chickpeas, drained
1 onion, roughly chopped
1/2 cup fresh parsley
1/4 - 1/2 cup fresh cilantro
2 cloves garlic
1 egg
2 tsp ground cumin
1 tsp salt
1 dash pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 Tbsp olive oil
1 cup dry bread crumbs

In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender or food processor, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.

In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.

Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.

Serve in a pita with tomatoes, cucumbers, spinach or lettuce, feta or goat cheese, onions, tzatziki sauce, or whatever you like.

NOTES
Adapted from Sean's Falafel on Allrecipes.com.
The best homemade falafel recipe I've tried.
The fresh herbs really make a huge difference in flavor.

Chickpea Corn Patties

2 tsp olive oil, divided
1 1/2 c corn kernels
1 c chopped onion
1/4 tsp dried thyme (1 tsp minced fresh)
1 (19 oz) can chickpeas, rinsed and drained
1/2 c fresh breadcrumbs
3 Tbsp cornmeal, divided
1/2 tsp salt
1/4 tsp red pepper

Heat 1 tsp oil in a large nonstick skillet over medium high heat. Add corn, onion and thyme; saute 2 minutes. Place corn mixture into a food processor with chickpeas, bread crumbs, 2 Tbsp cornmeal, salt and red pepper. Pulse until combined and chunky. Divide mixture into equal potions and shape each into a 1/2" thick patty. Dredge patties in 1 Tbsp cornmeal. Heat 1 tsp oil in a large greased nonstick skillet over medium heat. Cook patties 5 minutes on each side, flipping carefully, or until golden. Serve on a bun, or with salsa or marinara sauce.

NOTES
From Cooking Light.
These are so much better than they sound and look.
We always eat them topped with salsa, and they are delicious. A favorite of the whole family.

Red Lentil Burgers with Aioli

Aioli:
1/4 c mayonnaise
1/2 tsp fresh lemon juice
1 garlic clove, minced

Burgers:
2 c water
3/4 c dried red lentils
3/4 tsp salt, divided
1 c diced onion
1/2 c finely diced carrot
3 garlic cloves, chopped
2 c chopped mushrooms
1 tsp dried marjoram
1/4 tsp black pepper
1/3 c dry breadcrumbs
1 Tbsp fresh lemon juice
2 egg whites
1 Tbsp vegetable oil

Other:
hamburger buns
lettuce
sliced tomato
sliced onion
sliced pickles

To make aioli: Combine all ingredients; cover and chill.

To make burgers: Combine water, lentils and 1/4 tsp salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes. Drain; set aside.

Heat a little oil in a large nonstick skillet over medium high heat. Add onion, carrot, garlic; saute 3 minutes. Add 1/2 tsp salt, mushrooms, marjoram and pepper; cook 3 minutes, stirring occasionally. Place mixture in a large bowl; let stand 5 minutes. Stir in lentils, breadcrumbs, lemon juice and egg white. Cover and chill 30 minutes to firm up mixture.

Shape lentil mixture into equal sized patties, 1/2" thick. Heat vegetable oil in a nonstick skillet over medium heat. Cook patties 5 minutes on each side. Serve on buns with desired condiments; spread bun with aioli.

NOTES
From Cooking Light.
Takes a long time start to finish. Cheaper and tastier than store-bought though.
These have a really great flavor; don't hold together too well. I would definitely not try them on a grill.
Texture is not really very burger like, but it helps to add condiments.
The aioli is quite good.
I use an egg in place of 2 egg whites, never use marjoram, sometimes skip lemon juice -- all work fine.
Have replaced mushrooms with mashed chickpeas, good flavor as well -- this version was more popular with the kids.