Sesame Crusted Chickpea Patties Recipes

Steps:

• Place the chickpeas, carrot, garlic, onion, eggs and salt in a food processor and pulse until combined. Transfer to a medium bowl, add the breadcrumbs and sesame seeds and stir or gently knead to combine. The mixture will be moist.
• Scoop about 1/4 cup of the mixture with an ice cream scoop then form into a patty with your hands. You should have 9 patties.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, cook the patties in a single layer until golden brown on the bottom, about 5 minutes. Flip the patties, reduce the heat to low and continue to cook until golden brown and heated through, about 5 minutes. Add the remaining 1 tablespoon oil and repeat with the remaining patties.
• Serve on the buns with your desired toppings and condiments.

Steps:

• Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.
• Spread the remaining oats and bread crumbs onto a plate.
• Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
• Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
• Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
• Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.

Steps:

• Heat oven to 400 degrees. Spread chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
• While the chickpeas roast, toast the sesame seeds in a 10-inch skillet over medium heat, stirring often so they do not burn, about 2 to 3 minutes. Set aside and wipe out the skillet. Using the same pan, heat the olive oil over medium-low heat and add the cumin. Cook, stirring frequently, until fragrant, about 1 minute. Add the sesame seeds back to the skillet and stir together.
• Add the chickpeas directly to the skillet and toss together until everything is well coated. Remove from the heat, stir in lime zest and season well with salt. Serve warm. Store any leftovers in an airtight container for up to a week.

Steps:

• In a bowl mix all the ingredients except for the sesame seeds.
• Puree the mixture either using a hand held blender or food processor.
• It should be a very creamy, thick puree with little to no chunks of chickpeas or onion.
• Shape into walnut sized balls and flatten slightly.
• Roll in sesame seeds and put aside.
• Serve with whatever dip you might like or on top of a nice green salad.

Steps:

• Heat oven to 400 degrees. Spread chickpeas on a parchment-lined baking sheet and roast until dry, about 45 minutes.
• In a medium bowl, whisk honey, oil, and 1 tsp salt. Season with pepper. Add chickpeas and toss until coated. Return chickpeas to baking sheet and sprinkle with sesame seeds. Roast, stirring occasionally, until caramelized, 20 to 25 minutes. Let cool completely.