Chickpea Patties
This recipe is so similar to the falafel, with the mild nutty flavor of the chickpea, fresh herbs and onion, but it is a lot quicker to whip up.
Equipment
- 1 Food Processor
Ingredients
- 2 15 oz. Can Chickpeas or Garbanzo Beans
- 1/4 Cup Fresh Parsley
- 1 Tbsp Lemon Juice
- 1 1/2 tsp Minced Garlic Or 3 fresh garlic cloves.
- 1 tsp Onion Powder
- 1/2 tsp Salt, divided 1/4 tsp for the bean mixture and 1/4 tsp for the bread mixture. Adjust to taste.
- 1/2 tsp Pepper, divided 1/4 tsp for the bean mixture and 1/4 tsp for the bread mixture. Adjust to taste.
- 2 Tbsp Gluten Free Flour
- 2 Egg Substitute I used a powdered egg substitute equal to 2 eggs.
- 1 1/2 tsp Oil Avocado or olive oil.
- 1 Cup Panko Breadcrumbs
Instructions
- Preheat the oven to 425°F.
- Prepare two baking sheets with parchment paper and set aside.
- Open the cans of chickpeas, rinse, drain, and add to the food processor.
- In a small bowl, mix together the powdered egg substitute to the package direction and set aside to thicken.
- Next add the fresh parsley, lemon juice, garlic, onion, flour, salt and pepper to the food processor.
- After the egg substitute has thickened, add to the beans.
- Pulse everything together to a smooth texture.
- In a small bowl, mix together the panko breadcrumbs, oil, salt and pepper.
- Scoop the size of the bean mixture you prefer, anywhere between 1 to 2 Tablespoons, and roll into a ball and drop into the panko mixture.
- Gently coat the ball with the panko and place onto the baking sheets.
- Continue until all the batter is formed into balls and coated.
- After filling the baking sheet slightly press each ball with a bottom of a glass to form a patty.
- Place both baking sheets into the oven and bake for 15 minutes.
- After the 15 minutes, flip the patties, rotate the baking sheets and continue to bake another 15 minutes.
- Remove from the oven and serve as a burger or as a appetizer.