Chick Pea Patties

If you need something to serve on a bun, CHICK PEA PATTIES might be something you could make at home and then not have to go to the store to buy commercially made vegan burgers. I also like them just on a plate with tomato sauce, or even just by themselves as a little snack.

I made some last night, and they are all gone this morning, so somebody must have liked them, because I only ate two, and there were seven to begin with.

Patties
(2) 15 ounce cans--chick peas (garbanzo beans)
1/2 cup--whole wheat pastry flour (or another kind of flour)
1/4 cup--nutritional yeast
1 Tablespoon each--wet mustard, olive oil, water
1/2 teaspoon each--tamari and onion powder
1/4 teaspoon--dried oregano
sprinkles of--red pepper and turmeric
1/4 teaspoon--olive oil for frying
additional seasonings if desired

Open and drain two fifteen ounce cans of chick peas (garbanzo beans), and mash them up in a mixing bowl. I used a potato masher, but if you keep at it a while, a fork would do.

Add a half cup of whole wheat flour. I used pastry flour, but it doesn't really make a whole lot of difference. In fact, if you are gluten free, you could use some other kind of flour, such as potato starch or rice flour.

Add a quarter cup of nutritional yeast, a half teaspoon of onion powder, a sprinkle of red pepper, a sprinkle of turmeric and a quarter teaspoon of dried oregano. You could add more or different seasonings, but this is just what I did.

Mix in a Tablespoon of wet mustard. I like the Kosciusko spicy brown mustard, but any mustard would do.

Add in a Tablespoon of water and a Tablespoon of olive oil and about a teaspoon of tamari. Stir this all together, and it should form a thick ball, if you mashed up the garbanzo beans enough.

Form into seven balls of equal size, which when flattened to approximately half an inch thick, will be about three inches across.

Saute in olive oil (about a teaspoon, rubbed around the pan) at medium temperature until they are browned on both sides. Turn them over a few times while cooking a little longer, so none of them get too brown or black, but so that the patties cook through. You could put a cover on the pan to assist in the cooking, but don't let them burn. The cooking shouldn't take longer than ten minutes in all.

Then you are ready to serve on a bun with lettuce, tomato, ketchup or mustard and pickles, or however you like a burger.

These are mild but pleasantly flavored, but could easily be changed to be more spicy or flavorful if you wanted them that way.

These also go well with some greens, when served on a plate, with a spoonful of tomato sauce over them, and maybe some potato salad on the side.