Sprouted Chickpea Patties

It was one of those situations in which you are so busy creating something (because you are so hungry) that you pay little attention to how it all happened. But I think I got the basic idea recorded below. If you are open to experimentation with veggie patties, give it a try. Basically, I cooked up some veggies, added lots of seasonings and flavor, and added it to the sprouted chickpeas. I used egg and cheese as a binder and formed patties. So here is what I did:

I started by sprouting chickpeas. The method is the same for when I sprouted lentils. While the chickpeas were sprouting, I gave little thought to what I would make. I just knew I had a taste for chickpeas. A few days later, once I had chickpea sprouts, I grabbed an onion, several garlic cloves, mushrooms, and a bunch of spices and started cooking.

In extra virgin olive oil I sauteed the garlic, onions, and mushrooms until the mushrooms gave off their juices and then the juices evaporated. A heavy dose of salt and pepper and crushed red pepper and homemade sambar powder too. Chickpeas absorb seasonings at an alarming rate so don't be afraid.

I then tossed in all of the sprouted chickpeas and let these cook for about ten minutes. Not completely cooked but not raw. The whole mix then went into the food processor and I pulsed it until it was well combined but still had chunks of chickpeas. Into a large bowl I gently beat two eggs. I added shredded mozzarella and parmesan then the chickpea mix and combined.

I formed patties and dusted them in breadcrumbs then fried them in a thin film of olive oil in a non-stick pan. Dressed like a burger on a toasted bun with ketchup, mustard, hot sauce, onions, and cheese it was delicious. Savory and nutty and very filling.