A few days ago, I soaked and cooked an entire bag of raw chickpeas. I didn’t have any meal plans in mind but it had been awhile since I’ve eaten them. Plus, both of my children love eating them plain as snack food. Can’t find a healthier snack than that!
With a little experimentation, I created a tasty chickpea patty to accompany any plate of fruit and veggies. I treasure the simplicity in meals like this for easy cooking when my husband is away at work, when dinner time consists of me, a messy baby and a chatty toddler girl.
My first version, which turned out too bland, consisted of blue cornmeal and traditional hummus ingredients: chickpeas, fresh garlic, lemon juice and salt. I bought Bob’s Red Mill Blue Cornmeal on sale awhile back and had been waiting impatiently to find inspiration and use it. I wasn’t thrilled with this seasoning combination but I did fall in love with the crispy outer crust and the lightly crunchy interior the blue cornmeal offered.
My second version (this recipe) turned out great. I skipped the hummus-themed burger idea and looked to some bolder herbs and spices. I combined chickpeas, blue cornmeal, fresh garlic, fresh parsley, onion powder, cumin, sea salt, and xanthan gum to form several patties. I fried them in olive oil, about 5 minutes on each side, and enjoyed immediately.
Note: The xanthan gum is optional but I found that it works as a great binding agent in place of eggs. I did not use xanthan gum in the first batch of chickpea & blue cornmeal patties and they held together fine, but they were a bit more crumbly.
I am slowly but surely getting better at taking pictures of food. I noticed that if I bring the food outside in natural light, they turn out SO much better! What do you think?