Garbanzo burger panini

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Last year my husband decided that he wants to fast during the Great Lent (great lent lasts for about 40 days and for most part of it you have to become vegan until the great lent is over ). As we never did it before I had to rethink our menu in order to keep my workhorse hubby not only alive, but also happy and healthy, especially considering the fact that this guy is a big meat eater and veggie hater.
I knew, that burger would make him happy. This is how I came up with a garbanzo burger panini, which is vegan, healthy and tastes crazy good (very easy to make too).

Ingredients:
1 cup dry garbanzo beans
2 cups drinking water
Handful of each: fresh cilantro and parsley
1/4 tsp ground cumin
1 clove of fresh garlic
Salt to taste
Avocado
Tomato
Baby spinach
Onions
1:1 mayonaise (or veganaise) and lemon juice
Ciabatta rolls (Trader Joe's, Panera, etc.)

Soak garbanzo beans in water for about 8 hours (you can do it in the morning and by the dinner time they will be ready). Place soaked beans in the food processor with spices and greens (except for spinach). Process them well and taste for salt and other spices, at this point you can adjust the recipe to your taste by adding other spices if you like. Form patties (I use 3 ice cream scoops per each) right on the oiled baking sheet (do not use non-stick ). Place baking sheet with patties in the oven on the second top rack and set your broiler on high. Broil 7 minutes, than flip and broil for another 5 minutes. If you are one of those happy owners of a turbo convection oven, than just simply place your patties on the tall rack and broil on 500F for about the same time.
Slice rolls in half, spread with the lemon juice/mayonaise mixture, top with a handful of fresh baby spinach, place garbanzo burgers over the spinach and top them with sliced tomatos, avocados and onions, add a pinch of sea salt and freshly ground black pepper, and close the sandwich with the second part of the roll. Grill for several minutes using panini press or electrical grill, or simply place your sandwich upside down on the well heated griddle, cover with smaller diameter lid and apply pressure with your hand.

You don't have to broil all patties at once, garbanzo mixture will be just as good for 3-4 days in the fridge. It's better if you broil your burgers fresh every time, as they become dry the next day once cooked.

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Comments

  1. What can I say that has not been said yet..Love this blog..Very Classy as Usual...
    Readers I'm one of the few lucky ones that gets to try this lady's 1st trys at something...let me tell you..be jealous, be very jealous of me. And if you dare- try to repeat her recipes :).

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  2. This is a beautiful sandwich and sounds very tasty! I am always looking for new and healthful recipes.

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  3. I haven't tried one like this yet, but it looks delicious!

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