Remember when I wrote about our trip to Boon Burger in Winnipeg a while back? Sure you do, you hang on my every word, don’t you?
Anyway, I would be lying if I said I haven’t thought of those chickpea patties at least once a day since then.
What I loved about them was that they were crispy, with whole chickpeas still in the patty, and not a mushy mess like when I recall making chickpea patties ages and ages ago.
I don’t even know what’s in theirs except that they are crispy, huge, crunchy and flavorful – oh and vegan and gluten-free.
To say that these are a ‘clone’ of Boon Burger’s patty would be a falsehood. To say that I tried my hardest and was mostly happy with the results would be much more accurate. I’ll be revisiting this recipe and perfecting it as the years go on, I’m sure.
- 1 19oz can chickpeas, drained and rinsed
- 2 cups cooked sprouted brown rice*
- 3-4 green onions, sliced finely
- ¼ cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons grated fresh ginger
- 3 tablespoons lemon juice
- 2 teaspoons curry powder
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon red chili flakes
- 1 teaspoon sea salt
- 2 flax eggs**
- 1 tablespoon pea flour or chana (chickpea) flour
- Coconut oil, for frying
- In a food processor combine 1 cup of the brown rice and ¾ of the can of chickpeas. Pulse about six times, until combined but not pureed. Add the remaining chickpeas and pulse just once or twice to break them down but leaving them in large pieces.
- Pour out mixture into a bowl and add the remaining rice and the rest of the ingredients. Mix well to combine.
- Heat a skillet over medium high heat. Add coconut oil.
- Once the skillet is hot form patties and place in hot oil. Fry in hot oil until browned, flip and brown on the other side. This should take about 5 minutes per side. You want a nice golden brown and crunchy texture on the outside.
I tried this recipe with cooked and cold brown rice and with freshly cooked, still warm rice and had different results. I suggest using freshly cooked rice if you want a good sticky-together texture.
I wanted to do the whole meal deal … the sauce, the yam, the tofu ‘bacun’, the bun, the sliced Daiya. But after a long day of work I was just proud of myself that these patties turned out so good on the first try! Next time I’ll work with the remaining ingredients that makes up the whole burger experience.
Oh also, I should note that there seems to be a fresh cilantro shortage in our city. I sent Levi out to buy cilantro (we almost always have it on hand but apparently not today) and he couldn’t find any in the stores near us. So, I didn’t use it this time, but I think a touch of cilantro would make these just that much better.
*I used sprouted brown rice because that’s what I had and like. You could probably use regular cooked brown rice or even white rice I guess.