Taste Scene

Michael Devlin

I’ve been garbanzo-ed

GARBANZO BURGERS… With Mexicana Cheese and a little salad.

Do you know what chickpeas are called in America? Garbanzo beans. Fact.

I’m thinking of ringing Trump and asking him what they’re all playing at over there. “Did yous forget they’re called chickpeas or what?”


I suppose it’s like George Bernard Shaw suggested; we’re separated by a common language.

Still, I think I like the word ‘garbanzo’. It sounds a little like a character from Sesame Street. “Yo, Garbanzo! The Count says you’re a tube!”

I can tell what you’re thinking at this stage: Cut to the chase Devlin or we’re turning over to read Sharkey’s Pick of the Week. OK, OK…

Well, not to big this next recipe up at all, but I reckon, you couldn’t eat Devlin’s Deadly Garbanzo Burgers and not feel a certain frisson of magic whistle down your spine.

As you may remember from last week’s review of the excellent, Kitchen in Omagh, I scoffed a chickpea burger and loved every morsel. Following that visit I was thus inspired to dig out that tin of chickpeas from the back of the cupboard and make my own version of the burger. And as I suspected, Devlin’s Deadly Garbanzo Burgers are still the bomb.

On a bap, in a wrap, torn and dipped, with or without an accompanying salad, you can even eat these on their own with some added seasoning and a smile. Furthermore, these bad boys are probably the tastiest, healthiest thing you could eat.
Highly recommended.

1 tin of chickpeas/garbanzo beans, drained
1 lime, juice and zest
1 tsp of cumin
pinch of chilli flakes
small bunch of coriander, chopped
1 egg
one small red onion, finely chopped
100g of breadcrumbs (if you’re going gluten free only use 60g of breadcrumbs)
salt and pepper
vegetable oil for frying


Add the garbanzos or chickpeas to a blender along with the juice and zest from the lime, the coriander, egg, cumin, chilli flakes and seasoning. Blitz until well combined.

Lay a small amount of your breadcrumbs on a thin layer on a plate, then add the rest to the garbanzo mixture and mix through. When combined, form the mixture into four patties with your hands and then lay on the breaded plate. Retire the plate to the fridge for half an hour whilst your ready everything else or have a glass of wine or scroll through Facebook – whatever you like.

After the half hour, add a glug or two of oil to a large frying pan and bring to a medium to high heat. Carefully add the patties and fry for three to four minutes on either side until toasted and golden.

Now, you can either scoff these on their own with a little salad or you can load them into burger buns and cover them in cheese and mayo. Whatever you do, I recommend Mexicana cheese. It works wonders.


Read the full story in this week’s paper, available in your local newsagents today or subscribe to our Digital Edition by clicking below