On Thursday, July 17, 2014 8:41:21 AM UTC+10, sf wrote:
> On Wed, 16 Jul 2014 14:06:21 -0700 (PDT), Timo wrote:
>
> > For chickpeas in North African or Near/Middle Eastern food, I'd recommend broad/fava beans, or lentils, or meat.
> >
> > In this case, because it's turning into a vegan burger, lots of different beans will work. Small white beans or cannelini should work. I'd probably use kidney beans.
>
> Terrific, thanks! If I don't use white beans or lentils, I'll
> probably use pintos. I liked the idea of including broccoli because
> one of my grandchildren likes it so much - but she also has a contact
> allergy to chickpeas (which is my least favorite, so no problem - I'll
> figure out a different bean).

Pinto beans sound good. I wouldn't use lentils for this burger. Most of the lentil burger recipes I see use some other binder. Pinto/cannellini/kidney/borlotti beans work well enough as a binder, just by themselves. I don't think lentils will bind the burger as well (maybe they'd work well enough - I haven't tried - but other beans will work better).