This is the “bare bones” recipe. Please review the full blog posting for variations in preparation and seasoning, and ideas for serving.
  • 119 ounce can Chickpeas,or about 2 cups
  • 1 Eggor 1/4 cup liquid from beans
  • 1tsp Lemon Juice
  • 2Tbsp Flouror gluten free flour blend
  • 1/2tsp Baking Powder
  • 1tsp Seasoned salt
  • 1tsp Dry Herb Blend with Garlic
  • 1/2tsp Ground Coriander
  • 1/2tsp Ground Cumin
  • 1/2tsp Paprika
  • 1/4 tsp Cayenne
  • 1/4tsp Cracked black pepper
  • Oil for frying
  1. Warm chickpeas mash more smoothly than cold ones. Heat them in the microwave, or on the stove. Either way, rinse and drain well. Reserve some of the drained bean liquid if you are using it as an egg substitute.
  2. Place all ingredients in a food processor. Pulse, and then process until the texture resembles playdough. If the mixture is too dry, add additional water or lemon juice, 1 teaspoon at a time. If the mixture seems very wet and sticky, add a little more flour.
  3. Let the mixture rest in the refrigerator for at least 30 minutes.
  4. Form into 2-Tbsp patties. Coat with sesame seeds or Panko crumbs if desired.
  5. Heat oil in a deep, heavy skillet until shimmering or just starting to send up wisps of smoke. Fry patties until golden brown and hot through, about 2 minutes per side.
  6. Drain on paper towels, and keep warm in the oven if making lots for a party.