This recipe was a total experimenting success. I was craving a black bean patty but only had chickpeas in the pantry. So during Grant’s nap, I got out my food processor, and got to work. I pulled out my spices, wheat gluten for extra protein, tahini, and started putting things together using my “taste – testing – senses” to make it yummy and healthy. Here is the “recipe” I used however feel free to add or take out spices to your liking.
INGREDIENTS
- 1 can cooked chickpeas
- 2 tablespoons of garlic tahini
- 1⁄2 cup vital wheat gluten (71% protein)
- 1⁄2 cup TVP
- 1⁄4 cup vegetable broth
- 2 tablespoons coconut aminos
- 2 cloves of garlic
- 1 chive chopped
- 1⁄2 teaspoon lemon zest
- Juice of 1 lime or lemon
- 1 squeeze of mustard
- 1 squeeze of Siracha
- Cumin, paprika, cumin, chili powder, a dash of cayenne pepper, and salt free Mrs Dash to taste. I did quite a few shakes of each
DIRECTIONS
1. Pulse all ingredients in the food processor (or blender if you don’t have one) to make a hummus texture
2. Scoop and roll into patty-like shape
3. Preheat oven to 375°F, and lightly oil baking sheet or use a Silicone Baking Mat. Brush both sides of each patty with a little coconut oil, place on baking sheet, and bake for 20 minutes. Flip patties and bake another 8 to 10 minutes until firm and golden brown.
Enjoy on top of a salad, as a burger, or along side your tofu scramble.
Did you make this recipe?? Tag @plantingseedsmamma on Instagram
