ORIGINAL CHICKPEA BURGER PATTIES

Ingredients

1 #10 cans Garbanzo beans

1 large bunch of parsley (leaves only)

5 ea. Cloves garlic (minced)

1 large yellow onions (rough chopped)

For Mix

1 1/2 tsp. Pimenton

3 ea. Juice and zest of lemons

1 1/2 Cups Bread crumbs

3 ea. Eggs (whisked)

1 tsp Fennel

1 tsp Coriander

1 tsp Cumin

1 1/2 Cups All Purpose Flour

Salt to taste

Method of Prep

1. Set up Kitchen Aid stand mixer with the grinder attachment. Combine garbanzo beans, parsley, garlic and onions. Feed through the grinder to make smooth paste (you will be pattying these, so they need to be smooth). **If you don’t have a stand mixer, try using a pastry cutter or potato ricer and processing by hand.

You may want to transfer this mixture to a larger bowl as you will be mixing by hand. We use a wide, slope-sided bowl for ease of operation.

2. Combine pimenton, lemon zest and juice, eggs, spices and salt. Add to pureed mixture and incorporate with spatula or by hand (a pair of disposable gloves are your best friend here!).

3. Sprinkle in bread crumbs and flour and incorporate until smooth (should become thicker at this point).

4. Taste for seasoning and salt. Adjust to your liking.

5. Using a small/medium ring mold (sprayed with non-stick cooking spray), patty the mixture at 4 oz. Freeze on sheet pans lined with parchment or silicone mats. Once frozen, store in the freezer in an airtight container with parchment between the patties.

6. Fry using a counter top fryer at 350 degrees and cook to golden. You can fry in a cast iron pan as well… Cook til golden and floating. Flip and cook briefly for consistent color but the patty is cooked once golden. Peanut oil is best for at home cooks but canola oil works nicely as well.