I've posted the bean burger recipe before -- here's a link, but I'll add some extra comments. We've tried this with lots of different kinds of beans, including kidney, pinto, black, and blackeyed peas (especially piquant, IMHO). Since felafel is made from ground, dried chickpeas and (optionally) fava beans, I thought: "why not mash the cooked, wet chickpeas and form patties, rather than rehydrating the dried, ground beans?" We had no fava beans, and I thought chickpeas alone would have too little flavor, so we tried 50-50 chickpeas and black beans. Success! Mom ate hers with all the usual burger condiments while I topped mine with tahini sauce, lettuce, and tomato (no Middle East-style pickles, alas). BTW, you can use golden flax meal in place of the egg, if you want it vegan.
Lobio (red kidney bean salad with a walnut dressing)
1 one-pound can of red kidney beans
1 clove garlic, peeled
1/2 cup shelled walnuts
1 T + 1t (i.e. 4t) red wine vinegar
2T vegetable oil or olive oil or walnut oil
1/8t salt (optional)
1/8t black pepper
1/16-1/8 cayenne pepper (optional)
1T finely sliced scallion
2T minced fresh Chinese parsley (aka cilantro)
Drain the beans and save the liquid.
Using a good processor or blender, mince the garlic, then add the walnuts. When they have turned crumblike, add the vinegar. Slowly add 4 tablespoons of the reserved bean liquid. Blend until you have a paste. You may have to stop the machine and scrape down a few times. Now add the oil in a steady stream and then the salt, pepper, and cayenne. Blend until you have a smooth dressing.
Pour the dressing over the beans. Add half the scallion and half the Chinese parsley. Mix and taste for seasonings. You may cover and chill the salad until you are ready to eat; it improves if allowed to sit around for a few hours. Just before you are ready to eat, sprinkle the remaing scallion and Chinese parsley over the top.
from
Madhur Jaffrey's World of the East Vegetarian Cooking, A BOOK WELL WORTH HAVING, slightly edited
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