This patty was the result of peeking into the pantry, finding the brown baggie with 1 cup of dried chickpeas begging to be used up and an hour to kill. It could be easier if you started with a can or two of chickpeas, drained…then you can skip the next step.
Start with soaking the dried chickpeas in some boiling water; let it sit for a couple of hours. Pressure cook until tender.
Start with some coconut oil; add in ginger, garlic,yup-you-guessed-it-roasted cumin and coriander powder, turmeric, some cayenne to taste; saute a hash of onions, red peppers, and scallions (that’s what I had in the fridge :-))
Steam up any root vegetables to slightly more than fork-tender; Cool and mush up with the hash and cooked chick-peas. Shape into patties and bake at 350 for 20 minutes; brush with coconut oil and broil for a crisp bite.