The lemon chickpea patty that could ...
So far we've gotten wild and crazy strolling on the boardwalk and chilling by the pool (the indoor one because it hasn't stopped raining since we got here, figures).
But fear not friends, I happened to cook up a few things before we left the Buckeye State and will be entertaining you with delicious lunches all week. And who knows, considering how anti-vegan this island is, we just might cook up some Chubby Vegan lunch, vacation-style.
Lemon Chickpea Patties (that can ... and do)
2 15 oz cans chickpeas
1/2 cup panko bread crumbs
1/2 cup cornmeal
2 TBS olive oil
Juice of one lemon & zest (use two lemons if you REALLY dig citrus)
Half a bunch of cilantro, diced
1/2 cup Tofutti sour cream
2 flaxseed eggs (2 TBS flaxseed and 3 TBS warm water, LET IT SIT)
Salt & pepper to taste
Smash up chickpeas (I don't like to blend or purify them, you want a lumpy, gritty texture), stir in sour cream, lemon juice, zest, olive oil, flaxseed eggs, cilantro, salt and pepper. Fold in panko bread crumbs and cornmeal.
Roll into a ball and squish down, forming smallish-sized patties.
In a skillet, warm a thin coating of oil on medium heat.
Once hot, cook each patty for 2-3 minutes on each side.
Let rest on a paper town for five minutes, then enjoy on a sandwich, in a pita or by itself!
You also might like: