Chick Pea Patties

• Chick Pea Patties (Filets)
• 2 cans chickpeas, drained & rinsed or 3 cups cooked
• 1 cup cooked brown rice
• 2 TBL Olive oil or coconut oil plus more for pan-frying
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 5 scallions, white part only, thinly sliced
• 1 tsp. thyme
• 1/2 tsp. marjoram
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. mustard powder
• 1/4 - 1/2 cup GF breadcrumbs
• 1/4 tsp. lemon zest, optional
• Chick Pea Patties (Filets)
• 2 cans chickpeas, drained & rinsed or 3 cups cooked
• 1 cup cooked brown rice
• 2 TBL Olive oil or coconut oil plus more for pan-frying
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 5 scallions, white part only, thinly sliced
• 1 tsp. thyme
• 1/2 tsp. marjoram
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. mustard powder
• 1/4 - 1/2 cup GF breadcrumbs
• 1/4 tsp. lemon zest, optional

1. Heat 1 TBL oil in a skillet over medium heat. Saute onion, scallions & garlic until translucent and soft.
2. Add thyme, marjoram, oregano & basil. Stir to release flavor of herbs. Saute for a few more minutes
3. and then transfer into a large bowl.
4. In a food processor cup, combine chickpeas & rice. Process until combined well. Transfer to the bowl
5. with sauteed onions, garlic & scallions. Add remaining spices, breadcrumbs and lemon zest if using.
6. Using your hands, mix well to combine all ingredients into "dough." Form mixture into "filets" or
7. patties. You can either bake these in the oven at 400 degrees until brown, about 20 minutes, flipping
8. half way through or brown on a non-stick skillet with olive oil. If baking, spray with olive oil first.

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Taken from www.epicurious.com/recipes/member/views/chick-pea-patties-52441201 (may not work)