Chicks dig chickpea patties

1 Apr

So many google hits for veggie burgers, people! We are happy to post some more veggie patties here (soon to come).
In the meantime, here is an interesting topper we may experiment more with this summer.
While we love dried apricots and their jammy sweetness, we’re curious about fresh fruity mayos and if, say, fresh mango or peach or even blueberry would work well with savory goodness.
We may also indulge in Trader Joe’s dried chili mango strips for this. Palm Springs, here we come!

APRICOT BASIL MAYONNAISE
1/2 cup dried apricots
1/2 cup boiling water
1 cup mayonnaise (or 3/4 cup olive oil and an egg)
zest of lime 1 tsp
1/4 cup lime juice (2)
2 cloves garlic
1/2 cup basil
1/4 tsp black pepper
1/4 tsp salt

pour water over apricots, let cook until room temperature. Drain.
Process everything except olive oil. Stop to scrape down sides.
Gradually add olive oil in a stream until mayo is smooth and creamy. Serve at room temperature or chill. Keeps two weeks refrigerated.
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CHICKPEA PATTIES
2 15-ounce cans chickpeas, rinsed and drained
4 slices nutty oatmeal or wheat nut bread, torn into small chunks
1/2 large red onion, sliced
1 jalapeno pepper, seeded and sliced
2 cloves garlic, sliced
1 tablespoon dried oregano
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup egg substitute or 2 eggs, beaten
1 tablespoon olive oil, plus 1 for moistening, if needed

Shredded lettuce
Sliced tomatoes
8 to 10 warm pita pickets or toasted English muffins

1. Pulse the chickpeas, bread, onion, jalapeno, garlic, oregano, cumin, pepper, and salt in a food processor until coarsely chopped. Remove half the mixture to a medium-sized bowl.

2. Add the egg substitute to the mixture in the processor and process until almost smooth. Spoon into the chopped chickpea mixture in the mixing bowl and stir until thoroughly combined. If the mixture seems too stiff, mix in 1 tablespoon of the olive oil.

3. Form the mixture into 8 to 10 patties, 1/2 inch thick each, and place in a large dish or on a baking tray sprayed with non-fat cooking oil. Drizzle about 1 tablespoon of olive oil over the patties. (If desired, cover with plastic wrap and refrigerate several hours.)

4. Cook on a griddle or large skillet over medium-high heat. Add patties (4 at a time if necessary to avoid crowding) and fry 4 to 5 minutes. Spray the tops with cooking oil or drizzle olive oil around the sides of the skillet, turn, and fry the patties 4 to 5 minutes longer, until nicely browned.

5. Serve with the mayonnaise, lettuce, and tomatoes in the pita pockets or on the English muffins.

Serves 8 to 10.

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