Savory Garbanzo Patties Recipes

SWEET AND SAVORY BAKED SAUSAGE PATTIES

Steps:

• Set one oven rack to the middle position and another one 6 inches from the broiler. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray lightly with cooking spray.
• Combine ground pork, maple syrup, garlic, parsley, marjoram, salt, pepper, thyme, and paprika in a bowl; mix gently until well combined. Divide mixture into 6 equal portions and form into patties. Place on the prepared baking sheet and press down with the palm of your hand to flatten.
• Bake in the preheated oven on the middle rack for 8 minutes. Remove from oven and turn on the oven's broiler on low.
• Broil sausage patties on the top rack until they are golden brown, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKPEA(GARBANZO) PATTIES

Steps:

• Put a medium sized, nonstick skillet on medium heat. Add the onion and carrot, and let them sweat for about 5 minutes, do not brown them. Then add the garlic to the skillet, and combine with the onion and carrot over medium-low heat for about 2 minutes. Turn off the heat, and set the pan aside, leaving the ingredients to cool.
• Take the cooked chickpeas and place them into a blender, until they are no longer whole, the mixture should look a bit dry and crumbly. Place the chickpea mixture in a small bowl.
• Now take the vegetable mixture and combine it with the chickpeas. Also add the spinach, parsley, salt, and pepper. Mix all the ingredients together, until they are evenly distributed throughout the mixture.
• Put the pan you used to sweat the onions on medium heat, and add a bit of oil, if you wish. I used less than a quarter of a teaspoon. Let the pan completely. Meanwhile, begin to form your patties with your hands. Grab about two tablespoons of the mixture and compact it, into the shape of a patty with the palms of your hands, flatten it a bit, gently. I ended up with three patties in varying sizes, so your yield will depend on how much mixture you use.
• Now that your patties are formed place them into the skillet, and cook until golden brown on both sides, about five minutes per side. Be careful when flipping your patties, because they might break.
• Serve your patties and enjoy! You can top them with ketchup, avocado, salsa, or whatever you like.

CORN AND GARBANZO BEAN PATTIES (VEGAN)

Steps:

• PATTIES: Heat 1 teaspoon of the oil in a large non-stick pan over medium-high heat. Add the corn, shallots and oregano. Saute for about 3-4 minutes. Cool slightly, and stir in the fresh parsley. Alternatively, you can oven roast the corn and shallots if you prefer.
• In a food processor or blender, combine the garbanzo beans, French bread crumbs, cornmeal, salt, red bell pepper and 2 tablespoons of the reserved garbanzo bean liquid. Pulse ingredients until chunky. Add the corn and shallot mixture, another tablespoon or so of liquid and pulse quickly, about 10 times. Do not overprocess.
• With wet hands, form the garbanzo mixture into 6 equal sized patties, approximately 1/2" thick. Place the polenta on a piece of wax paper and dredge the patties until coated on both sides.
• Heat remaining 1 tablespoon of oil in the skillet over medium-high heat.
• Cook only 3 patties at a time; do not crowd. Cook the patties about 5 minutes on each side or until golden brown. Repeat with the other patties. Transfer to a warming tray until ready to serve.
• DRESSING: In a small, non-reactive bowl, combine the fresh lemon juice with the olive oil. Season the mixture with salt and pepper to taste.
• Toss half of the lemon/olive oil mixture lightly with the arugula (or mixed greens).
• Divide and place the arugula leaves on 6 individual salad plates. Top the arugula with the cooked patties.
• Garnish with fresh chives and serve hot. Season lightly with salt. Serve remaining dressing on side.