Chickpea patties revisited

My sister wrote me earlier in the week and requested a chickpea patty recipe for the home. Although I sent her the recipe that day, I wanted to post the recipe so others wouldn't have scale it downward.

CHICKPEA PATTIES

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.

1-1/2 cups chickpea (garbanzo) flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
2-1/2 cups water
1/4 cup chopped green onion
1/4 cup chopped flat-leaf parsley

In a 3- to 4-quart 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. Saute patties for 3 to 5 minutes, or until golden. Turn and repeat.

Makes 12 or 13 patties. Serve 2 patties per person. Use as a substitute for chicken on the menu or as a stand alone menu item.