A few weeks ago I was browsing the blogs in my gReader, like any other day, when something extra delicious caught my eye – something that combined two of my favorite things…
Here’s my ingredients with a couple tiny differences from the original.
1 can chickpea’s – “diced” by processing in a food processor, you want small pieces – not a puree
2 zucchini’s – grated
1 cup panko (3/4 cup in the original recipe)
3 eggs/egg substitute (I used chia eggs and the original recipe called for egg whites)
1 small onion – grated or finely diced
1 TBSP Cayenne
2 TBSP Garlic Powder
1 TSP sea salt
1 TSP Chili Flakes
Combine all ingredients in a big mixing bowl until well combined. Form into patties and sauté in a frying pan on medium until cooked, about 3-4 minutes per side.
The patties will get a nice crispy exterior like the zucchini pancakes and the chickpea’s add a firmer texture than other bean burgers… ahem, if you’ve experimented with bean burgers in the past you know exactly what I’m talking about and there’s none of ‘that’ here!
Serve it up on a bun or on its own and top it with tangy Lemonaise (or minted yogurt sauce from the original recipe).
Side note: Keep in mind that leftovers won’t have a crispy exterior when reheated. It doesn’t bother me but if you’re not a fan then try halving the recipe to avoid waste.