If at first you don’t succeed, try, try again.
Coming straight from the
mouth fingers of a teacher. You can tell I am about ready to go back to school, can’t you?
Sometimes when I get ready to post, I come up with some big elaborate story to entertain you along the way. This time, however, I just couldn’t. I was too excited that I actually had a successful recipe come out of my kitchen for the first time since I made granola two days ago. BUT, before that… it had been nineteen days. Remember that?
Oh, and before I go any further — I must tell you I’m having a hard time thinking of anything that has to do with chickpea burgers because I found out today I go back to school one day earlier than I thought. Get out your violins and play me a sad song please. And yes, I’d like some cheese with that whine. And no, I will not build you a bridge and get over it.
I thought the kids came back on the 19th. Well, apparently they come back on the 18th. That would have been a funny surprise, wouldn’t it? “Hello kids! Meet your crazy teacher who doesn’t have anything ready!” Yikes. Glad that was settled — although, I’m kind of not. Because now I have to live with the reality that I am starting school two weeks from today.
I was going to write something about how it was 3 ounces — like how I could smuggle it on a plane just in case my curry cravings seem to be too much and I needed to pour them over my dry roasted peanuts. But then I remember that: 1) I think you can have “powdery substances” over 3 ounces — although maybe not because that sounded suspicious and 2) I can’t eat those darn dry roasted peanuts anyways. Rats.
I don’t know where my curry obsession has come from all of a sudden, but it’s like I neeeed it — I have to have it. It’s a want actually.. not a need. I think I have always been afraid of curry powder because so many people have told me not to eat it because curry powders can be iffy if (haha two if’s in a row!) you have a gluten sensitivity. Then I read conflicting views — yes it’s okay, no it’s not. I took matters into my own hands and actually read a label. Um, yes I can have this curry powder, thankyouverymuch.
So off I went on my second attempt at chickpea burgers, much like how I need multiple attempts at doing this workout before it ever seems easy to me. Goodness gracious, guess who got it right on the second time? That would be moi — and if you’re confused that is “me” in French. Although, I’m sure you got that. What was wrong with my last ones? Too liquidy and not enough binding them together.
The solution? No zucchini (too much liquid!) and more oats. Done and done.
“Second is the Best” Chickpea Curry Burgers (makes 6 patties)
inspired by my curry powder
- 1 can chickpeas, drained and rinsed
- 1/3 cup gluten free oats
- 2 carrots, shredded
- 1/4 cup onion, diced
- 2 garlic cloves, minced
- 1 and 1/2 tsp. curry powder
- 1 tbsp. barbecue sauce
- salt and pepper to taste
Directions: Place your oats, carrots, onion, and garlic cloves in a food processor (note: if you don’t have a food processor, use a blender to break apart the oats and hand shred/mince everything else). Once the carrots are shredded, add your chickpeas to the food processor and pulse until the mixture is still “chunky”. Add your spices and barbecue sauce and pulse to mix. Using your hands, divide the mixture into six equal sized portions and roll into balls, flattening them to make patties. Each patty should be about 1/4 — 1/2 inch high. On a greased sheet (or silpat), bake the patties in a 350 degree Fahrenheit oven for 20 minutes on each side.
Enjoy on a hamburger bun with your favorite toppings or on top of a salad!
Glad I got these on the second try. First is the worst, second is the best… and you know what they say about the third.
Third is the one with the hairy chest. There, I said it.
Question: What was your favorite part about the first day of the school year when you were younger?