If someone is allergic to chickpeas (and I'm not particularly fond of
them either), what do you substitute? My inclination is to substitute
with small white beans or cannellini. Will that work?
http://www.onegreenplanet.org/vegan-...ccoli-burgers/

Burger

1/3 cup dry couscous
1 cup water
1 1/2 cups broccoli florets
2 teaspoons olive oil
1/2 cup chopped scallions
1/2 cup chopped yellow onion
2 teaspoons ground cumin
1 15 ounce can of chickpeas, rinsed and drained
1 tablespoon sesame tahini
1/2 cup panko breadcrumbs


--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wednesday, July 16, 2014 12:57:29 PM UTC-4, sf wrote:
> If someone is allergic to chickpeas (and I'm not particularly fond of
> them either), what do you substitute? My inclination is to substitute
> with small white beans or cannellini. Will that work?
> http://www.onegreenplanet.org/vegan-...ccoli-burgers/
>
> Burger
>
> 1/3 cup dry couscous
> 1 cup water
> 1 1/2 cups broccoli florets
> 2 teaspoons olive oil
> 1/2 cup chopped scallions
> 1/2 cup chopped yellow onion
> 2 teaspoons ground cumin
> 1 15 ounce can of chickpeas, rinsed and drained
> 1 tablespoon sesame tahini
> 1/2 cup panko breadcrumbs
>

Well, the recipe obviously has a middle-eastern thrust, what with
the couscous, tahini, and cumin in with the chickpeas. Makes me think
of falafel.

Given that, I'd first try broad/fava beans as a substitute. Other
light-colored beans next, like you suggest. If all else fails, some
brown rice.

--
Silvar Beitel

On Wed, 16 Jul 2014 09:57:29 -0700, sf > wrote:

>If someone is allergic to chickpeas (and I'm not particularly fond of
>them either), what do you substitute?
In the recipe you cited you might try lentils. Dried (split) peas
would probably also work. But if your allergy is to legumes, all of
these substitutes are risky.

--
Bob
www.kanyak.com

On Thursday, July 17, 2014 2:57:29 AM UTC+10, sf wrote:
> If someone is allergic to chickpeas (and I'm not particularly fond of
> them either), what do you substitute? My inclination is to substitute
> with small white beans or cannellini. Will that work?
> http://www.onegreenplanet.org/vegan-...ccoli-burgers/

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.

On Wed, 16 Jul 2014 14:06:21 -0700 (PDT), Timo
> wrote:

> On Thursday, July 17, 2014 2:57:29 AM UTC+10, sf wrote:
> > If someone is allergic to chickpeas (and I'm not particularly fond of
> > them either), what do you substitute? My inclination is to substitute
> > with small white beans or cannellini. Will that work?
> > http://www.onegreenplanet.org/vegan-...ccoli-burgers/
>
> 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).

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
>
> If someone is allergic to chickpeas (and I'm not particularly fond of
> them either), what do you substitute? My inclination is to substitute
> with small white beans or cannellini. Will that work?
> http://www.onegreenplanet.org/vegan-...ccoli-burgers/
>
> Burger
>
> 1/3 cup dry couscous
> 1 cup water
> 1 1/2 cups broccoli florets
> 2 teaspoons olive oil
> 1/2 cup chopped scallions
> 1/2 cup chopped yellow onion
> 2 teaspoons ground cumin
> 1 15 ounce can of chickpeas, rinsed and drained
> 1 tablespoon sesame tahini
> 1/2 cup panko breadcrumbs
>
>
> --
> All you need is love. But a little chocolate now and then doesn't hurt.

I think they use chickpeas because they have such a mild flavor. Many picky
eaters that I know will eat those but not other beans. I do like them but
they are for sure not my favorite bean. I wouldn't care for this recipe
because of the broccoli but I would probably use white beans of some sort.
Many burgers use black beans but I don't think those would go well with the
tahini.

On Wed, 16 Jul 2014 15:44:38 -0700, "Julie Bove"
> wrote:

> I wouldn't care for this recipe
> because of the broccoli but I would probably use white beans of some sort.
> Many burgers use black beans but I don't think those would go well with the
> tahini.

The broccoli is exactly why I am interested in this particular recipe.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 2014-07-16 6:41 PM, sf wrote:

> 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).
>


I have to say.... it surprises me that people hate chick peas. I don't
think of them as having any sort of offensive taste or texture.... to
me. I guess that rules out hummus are falafel for you.

If I am at a salad bar I will often take a pass on the lettuce and other
rabbit food but load up with chick peas, cucumber,tomatoes and blue
cheese dressing. I started liking hummus a lot more when I started
making my own. I recently discovered another middle eastern restaurant
almost as good as the one I used to like but which closed down. I always
liked their stuff done in pita wraps, but I tried the hummus pita wraps
and they were incredible.

On Wed, 16 Jul 2014 18:52:35 -0400, Dave Smith
> wrote:

> On 2014-07-16 6:41 PM, sf wrote:
>
> > 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).
> >
>
>
> I have to say.... it surprises me that people hate chick peas. I don't
> think of them as having any sort of offensive taste or texture.... to
> me. I guess that rules out hummus are falafel for you.

Actually, those are the two ways I enjoy them. I think whole
chickpeas are mealy and dry. I want my beans creamy inside not mealy.
I don't cook them, I just eat them and that's what I think. Haven't
met a whole chickpea that I liked yet... and no, I won't ever be
cooking them myself. In any case, this isn't about me. The
alternative are for someone who *can't* eat them, not for me (the one
who won't eat them).
>
> If I am at a salad bar I will often take a pass on the lettuce and other
> rabbit food but load up with chick peas, cucumber,tomatoes and blue
> cheese dressing. I started liking hummus a lot more when I started
> making my own. I recently discovered another middle eastern restaurant
> almost as good as the one I used to like but which closed down. I always
> liked their stuff done in pita wraps, but I tried the hummus pita wraps
> and they were incredible.


--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Wed, 16 Jul 2014 15:44:38 -0700, "Julie Bove"
> > wrote:
>
>> I wouldn't care for this recipe
>> because of the broccoli but I would probably use white beans of some
>> sort.
>> Many burgers use black beans but I don't think those would go well with
>> the
>> tahini.
>
> The broccoli is exactly why I am interested in this particular recipe.

Okay.

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).

sf wrote:
>Timo wrote:
>
>For chick peas 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.
>
>Pinto beans sound good.

Isn't chick pea tantamount to clitoris?

On Thu, 17 Jul 2014 15:55:04 -0600, Christine Dabney
> wrote:

> Cooking chickpeas from dried, instead of canned is a world of
> difference in flavor and in texture. I have gotten a few folks to
> change their opinion of them after they stopped using canned and
> instead started them from dried.

I knew someone would say that, but frankly I'm simply not interested.

--
All you need is love. But a little chocolate now and then doesn't hurt.

wrote:

> Given that, I'd first try broad/fava beans as a substitute.

This is a good suggestion, based on my limited knowledge of middle east
foods. I know that, e.g., falafel is made in most Mediterranean
countries with chickpeas, but in Egypt, it is made with fava beans and
no chickpeas at all. And, fwiw, I think the Egyptian kind tastes
better.

-S-

On Fri, 18 Jul 2014 12:15:58 -0400, "Steve Freides" >
wrote:

> wrote:
>
> > Given that, I'd first try broad/fava beans as a substitute.
>
> This is a good suggestion, based on my limited knowledge of middle east
> foods. I know that, e.g., falafel is made in most Mediterranean
> countries with chickpeas, but in Egypt, it is made with fava beans and
> no chickpeas at all. And, fwiw, I think the Egyptian kind tastes
> better.
>

I think I know where to buy frozen fava beans. They aren't one I use
very often (ever), so I'll need to look around for that. Thanks.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
>
> If someone is allergic to chickpeas (and I'm not particularly fond of
> them either), what do you substitute?

I am curious - are they ONLY allergic to chickpeas and no other
peas/beans/legumes?

sf wrote:
> On Fri, 18 Jul 2014 12:15:58 -0400, "Steve Freides" >
> wrote:
>
>> wrote:
>>
>>> Given that, I'd first try broad/fava beans as a substitute.
>>
>> This is a good suggestion, based on my limited knowledge of middle
>> east foods. I know that, e.g., falafel is made in most Mediterranean
>> countries with chickpeas, but in Egypt, it is made with fava beans
>> and no chickpeas at all. And, fwiw, I think the Egyptian kind tastes
>> better.
>>
>
> I think I know where to buy frozen fava beans. They aren't one I use
> very often (ever), so I'll need to look around for that. Thanks.

Best of luck. FWIW, I haven't found canned or frozen fava beans that
are unseasoned - they're usually salted and also have a preservative of
some sort added. If that works for your recipe, it can be fine, but
it's a thing to keep in mind, e.g., you might want to use less salt than
your recipe calls for if the beans are already in salted water.

I find this very frustrating, btw - even a place like Whole Foods sells
frozen fava beans (and other things as well, of course, but I noticed it
with fava beans) packaged like they're frozen peas or something, namely
just the vegetable on the label and nothing more. But you have to look
at the ingredients list.

Your recipe doesn't mention salt, but it wouldn't surprise me if canned
chickpeas were typically the same, namely packaged in salt and water, so
perhaps a straight substitution would work OK after all. I cannot
imagine a recipe like that would taste good without any salt.

-S-

-S-

On Fri, 18 Jul 2014 09:33:38 -0700, "Pico Rico"
> wrote:

>
> "sf" > wrote in message
> ...
> >
> > If someone is allergic to chickpeas (and I'm not particularly fond of
> > them either), what do you substitute?
>
> I am curious - are they ONLY allergic to chickpeas and no other
> peas/beans/legumes?
>
Probably is, but so far I am not aware of any other.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Fri, 18 Jul 2014 13:01:04 -0400, "Steve Freides" >
wrote:

> Best of luck. FWIW, I haven't found canned or frozen fava beans that
> are unseasoned - they're usually salted and also have a preservative of
> some sort added. If that works for your recipe, it can be fine, but
> it's a thing to keep in mind, e.g., you might want to use less salt than
> your recipe calls for if the beans are already in salted water.
>
> I find this very frustrating, btw - even a place like Whole Foods sells
> frozen fava beans (and other things as well, of course, but I noticed it
> with fava beans) packaged like they're frozen peas or something, namely
> just the vegetable on the label and nothing more. But you have to look
> at the ingredients list.
>
> Your recipe doesn't mention salt, but it wouldn't surprise me if canned
> chickpeas were typically the same, namely packaged in salt and water, so
> perhaps a straight substitution would work OK after all. I cannot
> imagine a recipe like that would taste good without any salt.

I don't have a problem using a frozen beans. Glad to hear WF sells
them frozen, I'll just go there and not waste my time looking
elsewhere. Thanks!

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 16 Jul 2014 17:36:52 -0700 (PDT), Timo
> wrote:

> 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).

Thank you again the lentils! I've never made a non-meat burger -
so I don't know from up about how they stay together. I can't get
excited about using kidney beans, but the others work for me. Pintos
are so meaty tasting that I'm leaning toward them at the moment.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
> On Wed, 16 Jul 2014 17:36:52 -0700 (PDT), Timo
> > wrote:
>
>> 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).
>
> Thank you again the lentils! I've never made a non-meat burger -
> so I don't know from up about how they stay together. I can't get
> excited about using kidney beans, but the others work for me. Pintos
> are so meaty tasting that I'm leaning toward them at the moment.
>
Just curious why you would want to make a non-meat burger? I have bought
them but I doubt that I would ever take the time to make them.

On Fri, 18 Jul 2014 23:24:22 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Wed, 16 Jul 2014 17:36:52 -0700 (PDT), Timo
> > > wrote:
> >
> >> 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).
> >
> > Thank you again the lentils! I've never made a non-meat burger -
> > so I don't know from up about how they stay together. I can't get
> > excited about using kidney beans, but the others work for me. Pintos
> > are so meaty tasting that I'm leaning toward them at the moment.
> >
> Just curious why you would want to make a non-meat burger? I have bought
> them but I doubt that I would ever take the time to make them.

Because it sounds interesting and the recipe with broccoli seems like
an easy way to get kids to eat vegetables (they like broccoli) if it
ends up tasting good. The bean burger that appeals to me, personally,
is falafel burgers. Of course the GD who can't eat garbanzo beans
wouldn't be able to eat that.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Saturday, July 19, 2014 4:24:22 PM UTC+10, Julie Bove wrote:
>
> Just curious why you would want to make a non-meat burger? I have bought
> them but I doubt that I would ever take the time to make them.

They're really quick to make. Open a can of beans, drain, mash roughly, add other stuff like garlic, chilli, cumin, etc., make patties, fry. I've done them as quick breakfast because they're so quick (usually with rice and salsa).

Cooking dried beans from scratch, they won't be quick. But doing meat burgers from scratch (i.e., a big chunk of meat) isn't so quick either.

"sf" > wrote in message
...
> On Fri, 18 Jul 2014 23:24:22 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Wed, 16 Jul 2014 17:36:52 -0700 (PDT), Timo
>> > > wrote:
>> >
>> >> 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).
>> >
>> > Thank you again the lentils! I've never made a non-meat burger -
>> > so I don't know from up about how they stay together. I can't get
>> > excited about using kidney beans, but the others work for me. Pintos
>> > are so meaty tasting that I'm leaning toward them at the moment.
>> >
>> Just curious why you would want to make a non-meat burger? I have bought
>> them but I doubt that I would ever take the time to make them.
>
> Because it sounds interesting and the recipe with broccoli seems like
> an easy way to get kids to eat vegetables (they like broccoli) if it
> ends up tasting good. The bean burger that appeals to me, personally,
> is falafel burgers. Of course the GD who can't eat garbanzo beans
> wouldn't be able to eat that.

Okay but it still seems like a bit of an odd concept to me. Especially if
they like broccoli. If I like vegetables, I'd rather just eat them as is.

"Timo" > wrote in message
...
> On Saturday, July 19, 2014 4:24:22 PM UTC+10, Julie Bove wrote:
>>
>> Just curious why you would want to make a non-meat burger? I have bought
>> them but I doubt that I would ever take the time to make them.
>
> They're really quick to make. Open a can of beans, drain, mash roughly,
> add other stuff like garlic, chilli, cumin, etc., make patties, fry. I've
> done them as quick breakfast because they're so quick (usually with rice
> and salsa).
>
> Cooking dried beans from scratch, they won't be quick. But doing meat
> burgers from scratch (i.e., a big chunk of meat) isn't so quick either.

I do something even quicker. Open the can and eat!

On Sat, 19 Jul 2014 02:14:04 -0700, "Julie Bove"
> wrote:

> Okay but it still seems like a bit of an odd concept to me. Especially if
> they like broccoli. If I like vegetables, I'd rather just eat them as is.

I like variety.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 7/16/2014 11:57 AM, sf wrote:
>
> If someone is allergic to chickpeas (and I'm not particularly fond of
> them either), what do you substitute? My inclination is to substitute
> with small white beans or cannellini. Will that work?
> http://www.onegreenplanet.org/vegan-...ccoli-burgers/
>
> Burger
>
> 1/3 cup dry couscous
> 1 cup water
> 1 1/2 cups broccoli florets
> 2 teaspoons olive oil
> 1/2 cup chopped scallions
> 1/2 cup chopped yellow onion
> 2 teaspoons ground cumin
> 1 15 ounce can of chickpeas, rinsed and drained
> 1 tablespoon sesame tahini
> 1/2 cup panko breadcrumbs
>
>

Because chickpeas are the only canned beans with any texture left.

I would substitute undercooked lentils in this if I couldn't use
chickpeas. Or if you want to highlight the broccoli, use white beans
but they'll be mushy. Maybe that doesn't matter in this recipe.

I have made something resembling falafels using soaked raw blackeyed
peas, and they turned out wonderful. Too many recipes start with canned
beans when they should use fresh, dried, or frozen. Then they have to
add a lot of stuff to make it work because the beans are overcooked.
IMHO

Bob

On 7/18/2014 11:33 AM, Pico Rico wrote:
> > wrote in message
> ...
>>
>> If someone is allergic to chickpeas (and I'm not particularly fond of
>> them either), what do you substitute?
>
> I am curious - are they ONLY allergic to chickpeas and no other
> peas/beans/legumes?
>
>

"Eww, I don't like those; I'm allergic" :-)

On Sat, 19 Jul 2014 17:41:37 -0500, zxcvbob >
wrote:

> On 7/18/2014 11:33 AM, Pico Rico wrote:
> > > wrote in message
> > ...
> >>
> >> If someone is allergic to chickpeas (and I'm not particularly fond of
> >> them either), what do you substitute?
> >
> > I am curious - are they ONLY allergic to chickpeas and no other
> > peas/beans/legumes?
> >
> >
>
> "Eww, I don't like those; I'm allergic" :-)

This is a 3 YO and she gets a contact rash. No idea what will happen
if she swallows it, but I know she's super sensitive to chickpeas
because I ate a falafel with my fingers and then must have touched her
face. That was all it took. She developed a rash in the places my
fingers touched and she had no other contact with it.

I'm not trying to pull a "look at me, I'm allergic". I was just
asking. Personally, I HATE chickpeas. Can't stand the texture or
flavor. I've never made bean burgers and was just asking about a
suitable substitute. One for a real reason, second because I hate
chickpeas and don't care if they are reconstituted dry or from a can.
I hate them. I love beans in general, but I don't like them.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 7/20/2014 11:44 AM, sf wrote:
> On Sat, 19 Jul 2014 17:41:37 -0500, >
> wrote:
>
>> On 7/18/2014 11:33 AM, Pico Rico wrote:
>>> > wrote in message
>>> ...
>>>>
>>>> If someone is allergic to chickpeas (and I'm not particularly fond of
>>>> them either), what do you substitute?
>>>
>>> I am curious - are they ONLY allergic to chickpeas and no other
>>> peas/beans/legumes?
>>>
>>>
>>
>> "Eww, I don't like those; I'm allergic" :-)
>
> This is a 3 YO and she gets a contact rash. No idea what will happen
> if she swallows it, but I know she's super sensitive to chickpeas
> because I ate a falafel with my fingers and then must have touched her
> face. That was all it took. She developed a rash in the places my
> fingers touched and she had no other contact with it.
>
> I'm not trying to pull a "look at me, I'm allergic". I was just
> asking. Personally, I HATE chickpeas. Can't stand the texture or
> flavor. I've never made bean burgers and was just asking about a
> suitable substitute. One for a real reason, second because I hate
> chickpeas and don't care if they are reconstituted dry or from a can.
> I hate them. I love beans in general, but I don't like them.
>


I gave you 2 replies; one serious and the other... not so much. Can you
tell which is which? :-)

Bob

On Sun, 20 Jul 2014 16:28:59 -0500, zxcvbob >
wrote:

> I gave you 2 replies; one serious and the other... not so much. Can you
> tell which is which? :-)

Good god.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila