The next wunderbar way to love a chickpea. We’re getting there, folks! You should know by now that one of my greatest pleasures on this wide earth is the chickpea. I am engineering ways to work chickpeas into every possible form, so next time you’re having a bad day remember that you have that to look forward to. Feast your eyes (and yo mouths) on this latest creation, it’s delishuus. I made these burgz for dinner with my mama and we gobbled them up so fast it was hard to even get pictures.
1. Add the olive oil, onion, and garlic to a medium skillet. Cook until the onions are translucent and sizzling, 3-4 minutes.
2. Place the chickpeas in a microwave safe bowl and heat 1-2 minutes, until warm. Add the cooked onions, garlic, warm chickpeas, lemon juice, chickpea flour, parsley and spices to a food processor or blender. Blend until the mixture is smooth but still thick/dense. If the mixture is not thick enough to pick up and form a patty, add enough chickpea/oat flour until it is.
3. Pour the 1/4 cup flour set aside for coating into a bowl. Take the mixture and form balls with your hands. Flatten the balls into patties and dip them in the flour bowl (this is called “dredging”).
4. Heat a few Tablespoons of oil over a medium flame. When the oil starts to sizzle, add the patties. Cook 3-4 minutes on each side, or until the outside is crispy.
Serve dat sheezy on a bun, with a salad & sprinkled with fresh parsley, or eat it just as is. I think you’ll like it. I made a pepper/peach/spinach with my favorite Sweet & Tangy Balsamic Dressing. This chickpea goodness paired with fruity salad = perfection.