Monday, June 4, 2012

Chickpea wraps

OK, as I was making this recipe I decided I definitely was NEVER making it again because it was way too much work.  Here is the mess....  (believe me, it continues out of the picture.)
This isn't even all of the mess, there are more dishes to the left of the picture.  SAD

They also burned even when turning the heat all the way down to medium - check them out - NOT pretty.

Then I fed them to the children.  Here are their plates...

And to that their commentary - and these comments are from my 2 toughest critics - "Mommy these are delicious!"  3.5 year old who rarely eats all of dinner finished every spec.  And "These taste like McDonald's snack wraps."  13 year old who didn't even eat dinner last night and tried to get out of the house with no breakfast because we were out of milk = no cold cereal for him = no food apparently.  He was offered waffles made from waffle mix or eggs.   Neither was good enough for him.   He did manage to drink 2/3 of his green smoothie, but only because my logic won.  Our conversation went something like this...Him  "I'm still full from dinner."  Me "You ate 1/3 of a pancake and a small bit of lettuce."  Him ... starts drinking green smoothie.  So like I said, commentary like that earns this a post and I guess I'll have to give it a 5 star.  I hesitate wanting to deduct for the difficulty, but then I look at the plates and have to go 5.  :)  I guess I'll be making them again in the future.

I do have to add - giving myself hope for future endeavors, that although it doesn't seem like these make very many, the go a long ways.  We probably only ate 1/2 of them and everyone liked them.  I've had them twice for lunch as left overs, and while they were lacking the nice crispy quality they had fresh, they were not lacking in flavor.  Still tasty enough that I've had them twice.

Problems I had with this recipe and their resolution for next time (hopefully)

  • wouldn't grind in my food processor or blender.  Too thick of a paste.  I should have known better and just gone straight to the immersion blender.  I know it is better for super thick batters.  Somehow I just thought this would be thin enough. 
  • The burgers wouldn't hold together well when cooking.  I actually just realized that I used waffle mix instead of flour.  Maybe wheat flour would have worked a bit better.  Seems like waffle mix should have given it some sticking power, but it wasn't nearly enough.  
  • Burgers hard to flip (because they didn't stick together super well.)  Try frying in more than 2-3 Tablespoons of oil (like submerging them?)  Not sure I want to try this option, but I'm contemplating it.
I figure you deserve a picture that is at least somewhat appetizing after the other pictures right?
Here are our wraps on the plate with their ranch dressing and lettuce.  

OK, here is the recipe
chickpea patty ingredients
  • 1 1/2-2 Tablespoons butter
  • 1 1/2 cup onions, minced (1 semi large)
  • 3 cloves garlic
  • 1 teaspoon cumin
  • 1 cup carrot, finely chopped (between 1 and 2 carrots depending on size.)  
  • 1 3/4 cup cooked and drained chickpeas  (3/4 cup dry, or about 1 can)
  • 1 1/2 Tablespoons peanut butter (or tahini but I don't have tahini)
  • 1/2 Tablespoon dried parsley (original called for more but I'm not huge on parsley -add more if you like it and/or use fresh.)
  • 1/3 cup flour (I ended up adding another 1/3 cup, but then again I was accidentally using waffle mix.)
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • coconut oil - for frying.  (I used extra virgin and it gave it a wonderful light coconut flavor.  I think it was really key in these being so wonderful.  The slight hint of coconut was perfect in this recipe.    I ordered my extra virgin coconut oil online.  They don't carry it at my local grocery store, just the regular coconut oil.  My local health food store does carry it though.  (I just didn't know they even existed until after I ordered mine online.)  I definitely recommend trying to find it for this recipe if you don't have it.)
wrap ingredients
  • tortillas - I used a wheat wrap, but let the kids use flour tortillas
  • ranch dressing - I used this new recipe.
  • chopped lettuce (I used romaine.)

  1. Chop onions - in a food processor if desired.  Start sauteeing in the butter.  Meanwhile chop carrots and garlic in the food processor and add to the onion.  Add carrots, garlic and cumin and saute for another minute or 2.
  2. Mash the chickpeas into a paste (again, I used the food processor, then tried the blender, but next time will use the immersion blender.  Add the sauteed veggies and process until well mixed.  Stir or process in the peanut butter and parsley.  In a large bowl, mix flour, baking soda, and salt.  Stir in chickpea mixture.  
  3. Heat 2-3 Tablespoons of oil in a skillet.  Make small patties.  I scooped about 1.5 Tablespoons into the oil and flattened it with the back of my rubber spatula.  

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