Chickpea Patties with Apricot Mayo
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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.
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.
