Chickpea Burgers
- 3 cups chickpeas 1 large can, drained
- 1/2 cup quick oats
- 1/2 cup green olives or dill pickles, chopped
- 1 carrots diced small and blanched
- 2 tablespoons scallions thinly sliced
- 1 tablespoon white miso mild
- 2 tablespoons soy sauce or tamari
- 2 teaspoons mustard
- 2 teaspoons maple syrup
- cornmeal with 1/2 teaspoon sea salt, for dredging
- safflower oil
- In a large bowl, mash chickpeas with a potato masher. Mix in oats, olives or pickles, diced carrot, and scallions. In a separate bowl, blend together miso, soy sauce (or tamari), mustard, and maple syrup and add the blend to the chickpea mixture. Form the mixture into palm-sized patties and dredge them in cornmeal and salt.
- Heat 3 tablespoons of safflower oil over medium heat. Fry each patty on both sides for 5 minutes. When the oil is gone, re-oil the pan for the next round of patties. Serve on whole wheat buns, with toppings or alone.n.S.: This mixture freezes well for later use.
oats, green olives, carrots, scallions, white miso, soy sauce, mustard, maple syrup, cornmeal, safflower oil
Taken from www.yummly.com/recipe/Chickpea-Burgers-2301987 (may not work)