My best recipes happen when I get creative and experiment in the kitchen with ingredients I have on hand. That is why it is sometimes hard for me to respond to people who ask for the recipe in exact quantities and measurements. I just don’t cook that way. My meal creation is very creative. I can make the same meal but it will look and taste different every time because I make it different every time.
Today’s recipe is one of those examples but I got so many requests for it that I will share it here along with my ‘creative cooking’ process. Make it your own and know that it is ok to try a dish a few times until you ‘get it’.
I made a big batch of chickpeas that I soaked for 24 hours and then rinsed and cooked with lots of fresh water with bay leaves and a piece of Kombu seaweed. The extra soaking time make the chickpeas more digestible, less gassy and starts the sprouting process which makes them more nutrient dense. The Kombu seaweed enhances the flavor and further reduces the gas and increases the digestibility of the chickpeas. I used some of those chickpeas to make hummus and the rest to make the patties. I had about 2-3 cups of cooked chickpeas, you can use canned as well.
I mashed the chickpeas coarsely, you can do it with a fork or in the food processor.
I chopped a bunch of vegetables very finely (you can grate them as well). I used onions, kale, cilantro, parsley and broccoli micro greens. You can use any veggies you like! I had about the same amount of veggies per chickpeas.
I added 2-3 eggs and some whole spelt flour, you can use whole wheat flour or gluten free flour instead. I kept adding one egg at a time, one tablespoon of flour at a time until the mixture was right and could be formed into patties without breaking apart.
I seasoned it with salt, white pepper, turmeric and cumin. Use any seasoning you like to taste.
I heated up a frying pan with a little coconut oil and cooked each patty (spoonfuls of the mixture) for 2-3 minutes on each side, on medium heat, until browned. Then arranged the cooked patties on paper towels to absorb access oil. I didn’t use a lot of oil and kept adding a little at a time for each new batch.
You can also bake the patties: line a baking sheet with parchment, oils it lightly and arrange the patties, spray them with cooking oil and bake on 350º/180º until browned and done. (I would check them after 20-25 minutes)
These patties are great with salad, with soup or as a bread substitute. Try them with mashed avocado, sliced tomato and some ground flax seeds. SO GOOD!
Enjoy xx Rachel
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