Ingredients

The following ingredients have 9 Servings
  • 2 tablespoons vegetable oil (we use olive oil)
  • 25 ounces cooked chickpeas (drained)
  • 1 ¼ cup breadcrumbs
  • 1 small onion – finely chopped
  • 3 cloves garlic - minced
  • ½ cup red bell pepper - finely chopped
  • ¼ cup minced parsley
  • 3 tablespoons aquafaba (add more if the mixture needs it.)
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ⅛ teaspoon cayenne pepper
  • Salt and Pepper to taste

Instruction

  • Drain (reserve the aquafaba for the recipe) and rinse the chickpeas and pat dry.
  • Process the chickpeas in a food processor until the beans begin to become creamy, but still have texture. You should see solid pieces, not whole beans.
  • Scrape the processed chickpeas into a large mixing bowl and add the chopped onion, bell pepper, minced garlic and parsley, 1 ¼ cups breadcrumbs, 3 tablespoons of aquafaba (more if necessary),1 teaspoon of garlic powder and cumin, ⅛ teaspoon of cayenne pepper, and salt and pepper to taste. Stir until fully combined.
  • Divide the mixture into 4 equal sections and form into patties. You can cook immediately, although they set up better for cooking if refrigerated for at least an hour.
  • Heat 2 tablespoon of oil on medium heat in a large frying pan. When the oil is hot, add the patties to the pan and cook until golden brown, approximately 7 minutes, and then flip and cook the other side until golden brown.Cover with a lid to ensure that they cook all the way through.