Garbanzo Bean Patties Recipes

Steps:

• Place the beans, water and lemon juice in a food processor; cover and process until blended. Transfer to a large bowl. Add the bread crumbs, egg and seasonings; mix well. Shape into 4 patties., In a large cast-iron or other heavy skillet, cook patties in oil in batches until lightly browned, 3-4 minutes on each side. Serve on buns with cheese. Top as desired.

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.

Steps:

• Clean mushrooms with a damp cloth. Mince finely or put into a food processor until they are finely chopped.
• Saute the onions and garlic on medium high heat for 3 minutes. Add mushrooms and cook until mushrooms are tender and darken in color. Remove from heat, drain off and reserve excess water. Season with salt and pepper.
• Mash or use a food processor on the Garbanzo beans to make a paste. It is okay if some of the beans are intact, gives a nice texture.
• Combine the mushroom mixture, the cooked quinoa, the mashed garbanzo beans, the bread crumbs, the green onions, the McCormick's seasoning and the beaten egg and combine well with a rubber spatula.
• You may need to add more liquid, use the reserve from the mushrooms & onion mixture.
• Form into patties. Make sure they are not too thick or they will not cook right. There should be 6 medium large patties, no more than 1/2 inch thick.
• Refrigerate the patties for an hour, covered tightly with plastic wrap.
• Use a non-stick pan to grill on each side, about 6 minutes each side on Medium High heat. I had no problems with sticking, but if you must you a cooking spray first.

Steps:

• Mash garbanzo beans with potato masher or by hand. Leave some as slightly large pieces.
• Stir in carrots, bread crumbs, egg and salad dressing.
• Heat oil in nonstick skillet. Shape into 3-4 patties and brown on both sides. About 3 minutes on each side until browned. Garnish toasted buns and enjoy a new type burger.

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.