Baked or fried this are sure to please even the carnivores. Freekeh gives the mouth feel of meat and mushrooms the meaty taste.
Makes 8-10 burgers or about 20 “meatballs”
4 ounces/116g uncooked freekah
3 shallots, minced
2 cloves garlic, minced and mashed into a paste
4 ounces/116g mixed mushrooms (we used baby bella, white, and shiitake)
small bunch parsley, chopped
1 15 ounces/425 can of chickpeas drained
1 teaspoon/5ml olive oil
1 tablespoon flax with 3 tablespoons water OR 1 egg
1/4 cup/59ml/43g potato flour (sub rice or almond flour or 1/2 cup/118ml/60g dried bread crumbs)
1 teaspoon/5ml sea salt
1/2 teaspoon/2ml ground black pepper
In a medium sauce pan on medium high heat add the freekah and spritz with oil. Toast for 30-45 seconds. Add enough water to come the width of 2 fingers above the freekeh. Turn the heat up to high and cook until the water reaches the top of the freekeh. Stir, cover and turn the heat down to low. Cook for 16 minutes.
While the freekeh is cooking place the shallots, garlic, mushrooms, parsley, and chick peas into a food processor. Process for 30-45 seconds. It should not be pureed, but look like a fine dice.
In a medium skillet on medium high heat. Add the oil, let heat up until shimmering then add the mushroom mixture. Cook for 4-5 minutes or most of the moisture has cooked out. Remove from heat and let cool.
Turn on the oven to 400 F/200 C/ Gas Mark 6. When freekeh is cooked add it to the mushrooms mixture along with the flax or egg, salt and pepper and flour. Mix well. Form patties or balls . When oven has come up to temperature place the formed patties or balls onto a nonstick baking sheet. Spritz the top with oil if you want. Bake for 15 minutes, turn over and bake another 10-15 minutes.