Chickpea Sensation Patties

I made these several months ago, but I keep forgetting to share them! These tasted really good, but they totally fell apart on me. I really liked the chickpea and rice combination, but they just would not stay in patty form. We all liked them, though! PS: my husband deleted the photo I took, so I am borrowing one from the interwebs (thank you to anon. person on MySpace!).

rating: 7

Chickpea Sensation Patties
(Eat, Drink, and Be Vegan, Dreena Burton)

serves 4

2 tsp olive oil (for sauteeing vegetables)
1 1/2 onion, chopped
1 cup celery, chopped
1/8 sea salt
freshly ground black pepper to taste
2 cups cooked chickpeas
3 cloves garlic, quartered
2 tbsp vegan Worcestershire sauce
2 tbsp tamari (soy sauce)
2 tsp fresh thyme leaves (may use 3/4 tsp dried)
1 tbsp capers
1/8 sea salt
2 cups cooked short-grain brown rice
3/4 cups + 1 tbsp quick oats
1 1/2 – 2 tbsp olive oil (for frying patties)


In a frying pan on medium heat, add oil, onion, celery, salt and pepper and saute for 7-10 minutes, stirring occasionally, until onions and celery start to soften. Meanwhile, in a blender or food processor, puree chickpeas with garlic, Worcestershire sauce, tamari, thyme, capers and salt. Add sauteed veggies and puree to incorporate. Add 1 cup brown rice and puree to combine, then add remaining rice and pulse to incorporate but retain some texture. Transfer mixture to a large bowl and stir in oats. Cover and refrigerate for at least 30 minutes to firm up. Remove from refrigerator and form into patties with your hands. In a frying pan on medium-high, heat oil. Add patties in batches, frying for 6-9 minutes each side, until golden.



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