Cast Iron Chickpea Patties (Plant Forward)
Ingredients
- 2 cups jarred or canned chickpeas, drained, rinsed, and patted dry.
- ½ medium sweet onion
- 1 cup flat-leaf parsley, stems removed
- 1 tbsp cumin
- 1 tsp grey sea salt
- ¼ tsp black pepper
- 2-3 tbsp garbanzo fava bean flour (chickpea flour, or other flour of choice)
- ¼ cup avocado oil for pan-searing the patties
Instructions
- In a food processor, add the onion and pulse several times until the onion is finely chopped, then add the chickpeas, cumin, parsley, sea salt, and pepper. Pulse until everything is coarsely chopped.
- Add the flour and pulse several more times until the chickpeas start to hold together but are not a paste.
- Place the mixture on a work surface and press the mixture into a log 12-16 inches long. Wrap the mixture in parchment paper or place it on a baking sheet and cover with plastic wrap. Refrigerate for 1 hour to help the mixture firm up before cooking.
- After the dough has chilled, slice the dough into 1-inch discs.Heat a cast iron skillet over medium heat. Add the avocado oil. Place the patties into the skillet without crowding, and cook for 3-4 minutes on each side until golden brown.Store the patties in the fridge for up to 3 days ( I like to air fry them for 8-10 minutes to reheat them).