Chickpea Chick’n Patties

9 Oct

As featured on veganfoodshare’s Instagram.

I have no idea how I’m making it happen, but somehow, I’m actually still participating in VeganMoFo.

This has been an overwhelmingly busy week full of high emotions (the good and the bad kind — but mostly the good kind), epiphanies, and one near death experience. The fact that I’m awake right now writing this, let alone cooking and not just eating prepackaged junk is, literally, a miracle. I should be dead. Or asleep. Or just dead asleep. I feel like I’ve been participating in a version of Iron Chef where the challenge is to create something meaningful of high stressful situations and the secret ingredient/challenge is to do it all without sleeping and without falling apart and still staying positive.

And so, of course, when I saw the first VeganMoFo Iron Chef Challenge, I had to take it! There are no rewards in this challenge except the reward of having created something new and delicious and then sharing it with the rest of the world. That’s plenty rewarding if you ask me. Unfortunately for my theme this month, there are no “Autumn” flavors in this recipe, but the other half of my theme — the “New England” part — is fully satisfied. In classic New England fashion, in the midst of a cold season, we had a warm, summer day. And that to me, means burgers and beer for dinner.

The challenge was to create something using chickpeas. I’ve been wanting to make something light and flavorful and reminiscent of a chicken patty, but without the not-so-good breaded/fried/animal element typical of chicken patties. So basically, something not at all like a chicken patty. I mostly just wanted to use the flavors typically used in dishes with poultry. So, I reworked an older recipe for black bean burgers into one that fits the bill a little more, for people who like lighter flavors. New ingredients, new seasonings, and this time, you don’t need a food processor. These are so easy to make, especially after a long day or week, and they are so tasty you’ll have no excuse not to try them sometime!

Ingredients:
(makes 4 patties)

1 – 15 oz can chickpeas, drained and rinsed, divided
1 tbsp extra virgin olive oil
1/3 cup yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup orange or yellow bell pepper, chopped
1/4 cup mushrooms, chopped
1/4 cup finely shredded carrots
1/2 tsp salt
1/2 tsp ground sage
1/2 tsp ground thyme
1/2 tsp dried rosemary, crushed
1/4 tsp dried parsley flakes
1/8 tsp savory
1/8 tsp marjoram
freshly ground black pepper, to taste
1/4 cup bread crumbs
1 flax egg (1 tbsp ground flax seed + 2 tbsp water)
Nonstick cooking spray

For assembling the burgers:
4 burger buns, lightly toasted (FYI: Whole Foods’ new brand are vegan)
4 tomato slices + 4 yellow onion slices + lettuce/spring greens/spinach for dressing
Vegenaise or Earth Balance’s Mindful Mayo, or olive oil
Organic ketchup (I like: Organic Heinz — despite the rumors, the “natural flavors” are vegan, Muir Glen, and Organicville are also vegan.)

Directions:

Preheat the oven to 350 F.

In a small bowl, make the flax egg by whisking the water and ground flax seeds together with a fork. Set aside.

In another small bowl, mix the salt and spices. Set aside.

In a non-stick pan on medium high heat, heat the oil for 30 seconds. Add the onion and garlic and stir for 1 minute. Add the pepper and mushrooms, and saute for another 4 to 5 minutes. Add the salt and spices and stir for another 2 minutes, until well blended and fragrant. Remove from heat and let cool for about 5 minutes.

In a large bowl, combine half of the chickpeas, the veggie/spice mixture, carrots, bread crumbs, and flax egg. Mash this mixture with a potato masher. Add the remaining chickpeas and gently mash them into the mix. Don’t worry if don’t mash every single chickpea. You want some to be whole.

Remove about 1/4 to 1/2 cup of the mixture to form one patty. Repeat to form remaining three patties. The mixture is sticky, you may need to moisten your hands with water to keep the mix from sticking to your hands while you form the patties.

Lightly spray the same non-stick pan you used to make the veggies with cooking spray and place the patties on it (you may need to work in batches). Cover and cook over medium heat, for 4 to 5 minutes, or until lightly browned. Very lightly spray the tops of the patties with cooking spray and then flip them to brown the other side, again, covered for 4 to 5 minutes.

Once the patties are done, place them on a baking sheet covered with foil. Bake for 12 minutes. Assemble burgers and enjoy!

Advertisements

12 Responses to “Chickpea Chick’n Patties”

  1. cadryskitchen October 9, 2011 at 10:35 am #

    These chickpea patties look so delicious! There’s something about fall that makes me crave thyme, rosemary, and sage. They’re the perfect spices for all of those October meals.

    • Melody M. October 10, 2011 at 8:19 pm #

      I agree! Those are some of my favorite spices this season too! 🙂

  2. craftyearthmama October 9, 2011 at 10:52 am #

    Oh yum. What type of texture do these have?
    Other patties I’ve tried are too mushy. These look fab though!

    • Melody M. October 10, 2011 at 8:18 pm #

      These are “mushy” in the sense that they’re made out of beans so, of course, they’re not going to be too hard. But the point of not using is food processor and keeping some beans whole is so that the texture isn’t all mush. The point of grilling them on the stove first is to slightly burn or “grill”/harden them on both sides so that the patty sticks together better than if it was just baked. The point of baking them afterwards is just to heat them through. In comparison to my Spicy Basil Black Bean Burgers, after which these were modeled, I find that these fell apart much less. I’m not sure if this helps answer your question, but I hope that you try them anyway!

  3. Julie Lynn (@GFreeVeganFam) October 11, 2011 at 10:03 pm #

    Those burger patties look delicious. Hoping you’ll get some rest and be able to wind down soon. 🙂

    • Melody M. October 13, 2011 at 10:25 pm #

      Thanks, Julie! I hope so too!

  4. celyn October 14, 2011 at 11:57 pm #

    I like the look and sound of these! Bookmarking, and will report back.

  5. Jeremy November 26, 2011 at 9:35 pm #

    I’ve used a similar recipe from one of the well-known vegan cookbooks but these seem to add a bit more and probably taste better. Today I went all out with chickpeas, black beans and beets.

    • Melody M. November 27, 2011 at 8:07 pm #

      Oh, wow. That combination sounds delicious, Jeremy!

    • Jeremy January 22, 2012 at 11:43 am #

      Unfortunately I haven’t been able to replicate it but I keep trying.

Trackbacks/Pingbacks

  1. Iron Chef #1 Round-up: Chickpeas | VeganMoFo - October 9, 2011

    […] decided to take all of the flavor of a chik’n patty without the breaded/fried part and made chickpea chik’n patties (eek, they’re […]

  2. #NoMeatMarch – 31 Day Vegan Challenge! + Protein, Iron, etc Substitutions | Priscilla's Healthy Blog - February 28, 2013

    […] veggie burger chicken patty […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: