Chickpea Patties With Apricot Mayo Food

CHICKPEA PATTIES

Steps:

• Pulse the garbanzo beans in a food processor until they are chopped and resemble sand. Don't process into paste.
• Transfer the ground beans to a bowl.
• Combine the onion, ginger, garlic, cilantro and parsley in the food processor and pulse until finely ground. Do not puree.
• Add a cople of tablespoons of water if needed to scrape down the sides.
• Transfer the mixture to the bowl with the ground garbanzo beans.
• Add the coriander, cumin, salt and baking soda.
• Refrigerate for an hour or more.
• Scoop rounded tablespoons full of the mixture and shape into discs.
• Heat a few tablespoons of oil in a large skillet over medium heat.
• Place the patties into the pan and fry for 2 to 3 minutes on each side until lightly golden and crispy. Repeat with the oil and the remaining mixture.

CHICKPEA PATTIES WITH APRICOT MAYO RECIPE

Steps:

• 1. Pulse the chickpeas, bread, onion, jalapeno, garlic, oregano, cumin, pepper, and salt in a food processor until coarsely chopped. Remove half the mixture to a medium-sized bowl.
• 2. Add the egg substitute to the mixture in the processor and process until almost smooth. Spoon into the chopped chickpea mixture in the mixing bowl and stir until thoroughly combined. If the mixture seems too stiff, mix in 1 tablespoon of the olive oil.
• 3. Form the mixture into 8 to 10 patties, 1/2 inch thick each, and place in a large dish or on a baking tray sprayed with non-fat cooking oil. Drizzle about 1 tablespoon of olive oil over the patties. (If desired, cover with plastic wrap and refrigerate several hours.).
• 4. Cook on a griddle or large skillet over medium-high heat. Add patties (4 at a time if necessary to avoid crowding) and fry 4 to 5 minutes. Spray the tops with cooking oil or drizzle olive oil around the sides of the skillet, turn, and fry the patties 4 to 5 minutes longer, until nicely browned.
• 5. Serve with the mayonnaise, lettuce, and tomatoes in the pita pockets or on the English muffins.
• Apricot Basil Mayonnaise:.
• 1. Place apricots in a small bowl and cover with the boiling water. Let cook to room temperature. Drain off any water.
• 2. Process the cooled apricots, egg substitute, lime zest and juice, garlic, basil, pepper, and salt in a food processor or blender until smooth-stop to scrape down the sides of the container once or twice as necessary.
• 3. With the cover on and the processor running, gradually add the olive oil in a thin stream through the top passageway and process until the mayonnaise is smooth and creamy. Serve at room temperature or chill. Refrigerate for up to two weeks.

CHICKPEA TAGINE WITH CHICKEN AND APRICOTS

Steps:

• Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.
• Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.
• Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.