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Chickpea Patties with Apricot Mayo Recipe

Chickpea Patties with Apricot Mayo Recipe

These delicious high-protein, low-fat patties are served with a mouthwatering vegan apricot-basil mayonnaise that tastes like summer sunshine. It can also be used as a sauce for whole grains, potatoes, and grilled or steamed vegetables.

You can make your meatless meal a stellar taste experience thanks to the Mediterranean way of eating. Get the simple recipes for patties and apricot mayonnaise here. They’re both flavorful, healthy, and nutritious:

INGREDIENTS
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

1. 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.

2. 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.

3. 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.)

4. 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.

5. 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

1. Place apricots in a small bowl and cover with the boiling water. Let cook to room temperature. Drain off any water.

2. 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.

3. 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.

Adapted from Peaches and Other Juicy Fruits, by Olwen Woodier (Storey Books, 2004).

Read more: Food, All recipes, Entrees, , , , , ,

Adapted from Peaches and Other Juicy Fruits, by Olwen Woodier (Storey Books, 2004). Copyright (c) 2004 by Olwen Woodier. Reprinted by permission of Storey Books.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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Peaches and Other Juicy Fruits

From sweet to savory--150 recipes for peaches, plums, nectarines,and apricots.buy now

8 comments

+ add your own
8:59PM PST on Feb 1, 2014

Looks like an interesting recipe to try out, very delicious with the apricot mayonnaise.

8:08PM PDT on Aug 20, 2012

thanks

8:08PM PDT on Aug 20, 2012

thanks

9:50PM PDT on Aug 21, 2011

I love chickpea. Thanks for this healthy recipe.

2:16PM PDT on Jul 4, 2008

I second Mary J

11:36AM PDT on Jul 3, 2008

I hightlighted the text w/ my mouse, pasted it into word, and printed it - worked for me...

7:39PM PDT on Jul 2, 2008

Mary, You were lucky -- I couln't get it to copy to Word and print at all. . .

9:57AM PDT on Jul 2, 2008

You need a paper-saving method for recipe printout. Thissprawled over 4 pages! Why?

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