3 large Swiss chard leaves, de-stemmed (to make 1 cup cooked and chopped)
1 1/4 cups garbanzo beans
Small handful each of fresh parsley
2 garlic scapes
1 teaspoon ground cumin
1/2 teaspoon salt
1 egg white
2 tablespoons whole wheat bread crumbs
1 tablespoon flour
1 teaspoon baking powder
olive oil for frying
Ciabatta rolls, split
Burger toppings such as hummus, bacon, tomato, avocado, green leaf lettuce
- Cook chard in boiling water for 5 minutes. Drain and squeeze out excess water. Place chard in the bowl of a food processor along with the garbanzo beans, parsley, garlic scapes, cumin and salt. Process until all the ingredients are blended, but still a bit chunky. Add the egg white and process briefly.
- Sprinkle bread crumbs, flour, and baking powder over the mixture. Process briefly until the mixture comes together, pulling away from the sides and forming a ball.
- Form the dough into patties and fry in olive oil over medium heat until the exterior is browned and crispy, and the interior is hot (chill uncooked patties in the refrigerator for 20 minutes, if possible).
- To assemble: brush split ciabatta rolls with olive oil and toast until golden. Spread hummus on the bread. Top the bottom piece with the swiss chard falafel “burger.” Then layer bacon, tomato, avocado, and green leaf lettuce. Cover the sandwich with the other half of the split roll.