This recipe originally comes from Elavegan (linked below). It is pretty easy to make and packs a ton of flavor! I ended up making a veggie burger type sandwich with my second batch which was delicious!
1 (15 oz) can of cooked chickpeas (drained and rinsed, save liquid)
½ medium onion
2 cloves of garlic
Juice of ½ a lime
1 teaspoon of onion powder
1 teaspoon of ground cumin
½ teaspoon of ground oregano
½ teaspoon of smoked paprika
¼ teaspoon of red pepper flakes
½-⅔ teaspoon of salt
Black pepper to taste
½-⅔ cup of flour
1 medium bell pepper chopped
1 cup corn (fresh or canned)
2-3 tablespoons of parsley, chopped
First, peel and roughly chop the onion, finely dice the bell pepper, and chop the parsley.
Save the chickpea can liquid. You may need it to help bind the chickpea dough.
Transfer the chickpeas, onion, garlic, lime juice, and spices to a food processor and pulse about 5-6 times into a crumb consistency.
Then, add the flour and pulse 2-3 times until combined. Scrape down the sides of the food processor as needed.
Be careful not to over-process the mixture into a smooth paste!
Add the chopped pepper, corn, and parsley and pulse only 2-3 times max.
If you over-processed the mixture, you can add more flour. If you’re having issues with binding, add a little chickpea can liquid and stir with a spoon.
Divide the mixture into 8 patties, around 1/2-inch thick.
Meanwhile, heat a large skillet over medium-high heat. Pan fry the patties until golden brown and crispy all around.