Spicy Chickpea Patties with Apricot Mayo

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Spicy Chickpea Patties with Apricot Mayo

 

2 15 ounce cans chickpeas, rinsed and drained

4 slices nutty oatmeal or wheat nut bread, torn into small chunks

1/2 large red onion, sliced

1 jalapeno pepper, seeded and sliced

2 cloves garlic, sliced

1 tablespoon dried oregano

1 teaspoon cumin

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

1/2 cup egg substitute or 2 eggs, beaten

1 tablespoon olive oil, plus 1 for moistening, if needed

Apricot-Basil Mayonnaise (see below)

shredded lettuce

sliced tomatoes

8 to 10 warm pita pickets or toasted English muffins

 

Pulse the chickpeas, bread, onion, jalapeno, garlic, oregano, cumin, pepper, and

salt in a food processor until coarsely chopped. Remove half the mixture to a

medium-sized bowl.

Add the egg substitute to the mixture in the processor and process until almost

smooth. Spoon into the chopped chickpea mixture in the mixing bowl and stir

until thoroughly combined. If the mixture seems too stiff, mix in 1 tablespoon

of the olive oil.

Form the mixture into 8 to 10 patties, 1/2 inch thick each, and place in a large

dish or on a baking tray sprayed with non-fat cooking oil. Drizzle about 1

tablespoon of olive oil over the patties. (If desired, cover with plastic wrap

and refrigerate several hours.)

Cook on a griddle or large skillet over medium-high heat. Add patties (4 at a

time if necessary to avoid crowding) and fry 4 to 5 minutes. Spray the tops with

cooking oil or drizzle olive oil around the sides of the skillet, turn, and fry

the patties 4 to 5 minutes longer, until nicely browned.

Serve with the mayonnaise, lettuce, and tomatoes in the pita pockets or on the

English muffins. Serves 8 to 10.

 

Apricot Basil Mayonnaise;

1/2 cup chopped dried apricots

1/2 cup boiling water

1/4 cup egg substitute

zest of about 1/2 lime (1 teaspoon)

juice of 2 limes (1/4 cup juice)

2 cloves garlic, cut in half

small handful sweet Italian basil leaves (about 1/2 cup)

1/4 teaspoon freshly-ground black pepper

1/4 teaspoon salt

3/4 cup olive oil

 

Place apricots in a small bowl and cover with the boiling water. Let cook to

room temperature. Drain off any water.

Process the cooled apricots, egg substitute, lime zest and juice, garlic, basil,

pepper, and salt in a food processor or blender until smooth–stop to scrape down

the sides of the container once or twice as necessary.

With the cover on and the processor running, gradually add the olive oil in a

thin stream through the top passageway and process until the mayonnaise is

smooth and creamy. Serve at room temperature or chill. Refrigerate for up to two

weeks.