I don’t have a ton of time to write tonight, but this was SOOOO good! Baseball practice ran an hour later than expected tonight, so I needed a quick dinner. With a bit of leftover white beans, some garbanzo flour and a healthy handful of parsley the humble cashew is again a kitchen favorite.
Cashew Chickpea Burger
1 cup raw cashews
2 cloves garlic
1 bunch parsley
¾ cup cooked white beans (this is a great way to use leftover beans!)
1 cup garbanzo bean flour
¼ cup braggs amino acids or gluten free soy sauce
juice of 1 lemon
¼ cup water
Place cashews, onion and garlic in the food processor and pulse until you have a coarsely ground mixture. Add in the parsley and beans and pulse the mixture again. We don’t want a paste, but we are looking for everything to be combined with no large chunks.
Go ahead and add the garbanzo bean flour into the food processor and give it a pulse or two. Stream in the liquids and add up to ½ cup of water if needed to make a smooth batter. The batter will thicken over the next 10 minutes, so don’t worry if it seems liquidy.
Once blended, transfer the batter to a bowl and let it sit for about 10 minutes. If the batter seems very liquidy after sitting for 10 minutes add another ¼ cup of garbanzo bean flour and stir it thoroughly to combine. This should thicken the batter.
Now, start prepping your cook surface. You can use a skillet, grill pan, griddle… whatever you choose. When your batter is set, get your cook surface lightly oiled and hot over medium heat.
Scoop out a few portions of batter at a time and spread it out to about ¼ inch thick patty shape. Cook for approximately 2 minutes per side. The patties will get crisp and golden. Set on paper towel to absorb any excess oil while you continue to scoop batter and cook the remainder of the batch.
Serve over mixed greens with minted veg on the side or pop a few little patties into pita if you can do gluten. Yummy hot, warm or cold! The patties firm up as they cool and make a great finger food for little ones.
Variations: use black beans instead of white (navy or cannellini beans); try adding 1 TBSP rosemary or sage with the parsley; substitute cilantro for the parsley and serve with salsa; season with a tsp or two of cumin or curry powder; use cooked lentils instead of beans.