(This recipe is vegan and tastes fantastic! We recently served these at a get-together with some friends with great feedback. The original recipe is courtesy of the book Veganomicon. We have made a few adjustments to make it gluten-free and a little more healthy. I have highlighted the adjustments.)
Ingredients:
- 1 cup cooked chickpeas
- 2 tbsp olive oil
- 1/2 cup brown rice flour (original recipe calls for 1/2 cup wheat gluten)
- 1/2 cup brown rice breadcrumbs (original recipe calls for plain bread)
- 1/4 cup vegetable broth
- 2 tbsp Braggs Amino Acids (original recipe calls for 2 TBSP soy sauce)
- 2 cloves garlic pressed
- 1/2 tsp lemon zest
- 1/2 tsp dried thyme
- 1/2 tsp Hungarian paprika
- 1/4 tsp dried rubbed sage
- Coconut oil for pan
Directions:
In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes. Preheat a large stainless steel pan (my preference for health reasons) over medium heat. Divide the dough/mixture into 6-8 equal pieces (original recipe calls for 4 equal pieces, although small patties seems easier to cook and flip). Use your hands and knead each piece into patties. Add a good layer of coconut oil to bottom of pan, place the patties in the pan and cook each side for 6-7 minutes. Add more oil if necessary when you flip the patties. They are ready when they are lightly browned and firm to touch.
