Monday, March 02, 2009

Chickpea patties

There's one reason why I continue to read Sunset magazine. I've found few problems with the recipes it prints. They are well-developed and come to the plate with exceptional taste.

Over the past year, I've found several vegetarian recipes that I can use at camp this summer. They include asparagus and prosciutto strata, baked chili rellenos and pepper-potato fritatta. While I haven't published my renditions of these recipes yet, you can locate my vegetarian recipes by clicking here.

I made the patties for my mother's birthday last week. She enjoys dishes like this, especially when she found out that it can be used as a substitute for chicken in almost any chicken breast or sandwich recipe.

I found that you have to work quickly while the dough is still hot. Otherwise, the dough will crack and break apart as you form it into patties. Two cooks may need to work together when forming large quantities.

I sauteed the patties in a cast iron skillet in a light coating of olive oil. This gave them a golden color and boosted the flavor. The patties have a nice nuttiness about them that complements the cumin and cayenne.

Don't overdo the spices, however. You want the nutty flavor from the garbanzos to predominate.


My local supermarket carries 22-ounce packages of garbanzo bean flour. ). I found Bob's Red Mill brand, along with 20 to 30 other types of flour and whole grains, in the natural grains aisle of the market. Red Mill also markets a 25-pound bag for commercial applications.

28 ounces chickpea (garbanzo) flour (about 5-2/3 cups)
2 teaspoons kosher salt
2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon cayenne
10-1/3 cups water
1 cup chopped green onion
1 cup chopped flat-leaf parsley

In a large saucepan, mix chickpea flour and dry seasonings. Gradually whisk in water until smooth. Cook over medium heat, whisking often, until mixture begins to thicken, 3 to 5 minutes. Switch to a spoon and stir until mixture pulls away from pan bottom and mounds in center of pan, 4 to 6 minutes. Stir in green onion and parsley.

Using an oiled #24 disher, quickly scoop mixture onto an oiled sheet pan. Press each dough ball flat with lightly oiled fingers. The patties will have the appearance of a cookie. Store in the refrigerator until needed.

Heat a large cast iron skillet over medium-high heat. When hot, add enough olive oil to lightly coat the bottom of the pan. (Or use the lightly oiled griddle.) Saute patties for 3 to 5 minutes, or until golden. Turn and repeat.

Makes 50 patties. Serve 2 patties per person. Use as a substitute for chicken on the menu or as a stand alone menu item.

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