spicy chickpea burgers with cabbage slaw

it is "kid-friendly" week at food network and i feel a bit of a rant coming on.  kid-friendly...what does that mean exactly?  if we are talking about a little less spicy, or rich, or smaller serving portions i am perfectly ok.  if we are talking about preparing completely separate food from what the adults are eating i have a problem with the concept.  especially if "kid friendly" means unhealthy, high fat, low nutrient meals like those found on kids menus in restaurants. (chicken fingers and soda anyone?)

the boys tower over me now...but they still love to cook

i am so proud of the fact that the children in my family...and those of most of my friends...happily gobble up healthy food loaded with fruit, vegetables, whole grains, good proteins, low in white sugar and high in nutrients.  not to say they never eat the other stuff, but it is rare.  i think it starts by feeding children excellent food when they are young, involving them in food choices (i love seeing kids at farmers' markets), teaching them to cook and eating as many meals as possible together at the dinner table.  picky kids?  how do we let that happen?  obese kids? why, why, why do we accept this?

ok...off my soapbox.  today i am sharing a recipe for a dish very popular in italy...chickpea patties. (here is a secret, kids love them!) they can be made with either mashed cooked garbanzo beans (garbanzos and chickpeas are the same thing) or garbanzo flour. i like using the flour for this dish. these patties, served on hamburger buns with all the toppings, are delicious, easy to make, full of fiber, high in protein and low in fat. increase or decrease the red pepper flakes (or eliminate) depending on your, or your kids, tolerance to heat.  i copied a trick i learned from long meadow ranch in napa regarding the cabbage slaw.  this is what they serve on their hamburgers when heirloom tomatoes are out of season...delicious with the chickpea patties adding crunch and, of course, vegetables. so, there you have it, a healthy, delicious meal kids will love...and so will the adults  what could be better than that?

spicy chickpea burgers with cabbage slaw
makes 6-8 burgers

1 cup garbanzo flour
1 tsp dried parsley
1 tsp minced garlic
pinch dried red pepper flakes
large pinch sea salt
pinch freshly ground black pepper
1/2 tsp smoked paprika
2 cups water
1/3 cup chopped fresh italian parsley
extra virgin olive oil
whole wheat buns

chipotle mayo add 1-2 tsp (depending on your heat tolerance) minced canned chipotle chiles in adobo sauce to 1/2 cup mayonnaise.  i use a vegan substitute, vegenaise

cabbage slaw recipe (use any color cabbage, add 1 cup grated carrot and skip the nuts)

combine garbanzo flour and next 6 ingredients in medium saucepan.  add water and stir to remove lumps.  set heat to medium and cook, stirring frequently, for 10-12 minutes or until mixture is very thick. stir in parsley. turn off heat and cool in pot 5 minutes.

line a baking sheet with parchment paper.  using a large spoon or ice cream scoop, create patties using 2 spoonfuls (or scoops) for each patty. press down lightly to form each patty. depending on size of scoop you should get 6-8 patties.  heat 2 tbsp olive oil in large skillet.  fry patties until each side is golden brown (2-3 minutes per side).  

drizzle olive oil over inside of each whole wheat bun.  heat oven to broil setting. place buns under broiler until golden.  remove from oven.  

to assemble burgers:  place one chickpea patty of the bottom of bun.  top with cabbage salad or, in season, a slice of heirloom tomato and lettuce.  add a small dollop of chipotle mayo and top of bun.   serve.

it is "kid friendly" week at food network's "sensational sides mixed with spring produce" roundup. check out the other delicious sounding recipes from my blogger friends:

Feed Me Phoebe: Radish and Basil Thai Fried Rice
Jeanette's Healthy Living: Easy Stir-Fry Green Beans
The Cultural Dish: Authentically Homemade Guacamole
Devour: Kid-Friendly Baked Ziti
Domesticate Me: Skillet Cornbread
Napa Farmhouse 1885: Healthy Carrot Cake Cupcakes With Maple Cream Cheese Frosting
Red or Green? Spicy Chickpea Burgers With Cabbage Slaw
The Heritage Cook: Duck Fat Fries, a Kid's Favorite Snack!
Virtually Homemade: Mini Banana Chocolate Chip Muffins
FN Dish: Kid-Friendly Veggie Sides

my best,

diane
red or green 
napa farmhouse 1885

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