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RECIPES (cont.)
Artichoke Pesto
(makes 2 cups)
Falafel Burgers
(makes 4 Burgers)
• Add all ingredients to bowl.
• Pulse until smooth.
Transfer Artichoke pesto to an airtight container. Pesto will keep in refrigerator for up to a week. It
may also be frozen.
• Put onion, garlic, jalapeño and cilantro in the bowl and pulse until uniformly chopped. Add
the chickpeas, cumin, coriander, baking soda and salt. Pulse until well combined.
• In a medium bowl stir in breadcrumbs. Cover and refrigerate for 20 minutes.
• Preheat oven to 375 degrees F. Use
1
/
³
cup per patty, form the chickpea mixture into four
3-inch-diameter patties. Add oil then pulse for an additional 10 seconds.
• Heat oil in a large skillet over medium heat. Add the patties and cook until golden, about
4 minutes per side. Place patties on cookie sheet and bake for about 15 minutes. Serve the
patties on buns.
1 15-ounce can quartered artichoke
hearts, drained
¼ cup walnut pieces
cup fresh parsley
cup fresh oregano
2 tablespoons lemon juice
cup coarsely chopped onion
3 cloves garlic, crushed
1 medium jalapeño pepper, seeded and
coarsely chopped
¾ cup fresh cilantro and/or parsley leaves
6 (15 ounce) can no-salt-added chick-
peas, rinsed
2 teaspoons ground cumin
1 tablespoon capers
1 teaspoon lemon zest
1 garlic clove, peeled
teaspoon coarse salt
cup extra-virgin olive oil
1 teaspoon ground coriander
¼ teaspoon baking soda
¼ teaspoon salt
1
/
³
cup dry whole-wheat breadcrumbs or
gluten-free breadcrumbs
1 tablespoon extra-virgin olive oil
4 whole-wheat or gluten-free burger
buns, split and toasted
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