If you’ve read any of the previous posts about camping food in these parts, you’ll notice that most of them contain some sort of tofu/TVP/peanut butter ingredient, so it might be obvious at this point that I don’t eat meat. Though after years of practice, it’s rather simple to work with while in the woods, and if I’m really being completely honest with myself, all I crave after a full day of hiking is a massive amount of carbs.
Chickpea flour, or Gram/Besan flour, is a mainstay at home and is easy to pack into the backcountry as a source of protein. Here’s a very easy recipe for Indian chickpea “burgers” to try instead of those god awful freeze-dried packs of “food.” Man, I get the easy cleanup and preparation of those suckers, but they’re all just so bad. So so bad. It’s like eating McDonalds at your wedding. Sort of.
Recipe after the jump…
Tomato/Avocado (Make the burgers on your first night)
While your pan is heating up, mix 1/3 cup of Chickpea flour, a pinch or two of baking powder, curry powder to taste (I mix these at home before I leave) and water for every person eating. The consistency should be a little thicker than pancake batter. (You can really add whatever spices/vegetables you want, they don’t have to be “Indian.”) Pour the batter into the pan, making a burger shape and cook until each side is a little brown and crispy. Take it off, put it on a pita and add some tomato, avocado and whatever other fixings your little heart desires. Nothing ever tasted worse with a little hot sauce on it.