Garbanzo Oat Patties

No eggs, no meat, no soy. These vegetarian patties get their binding from chickpea flour mixed with cold water, which forms a thick paste that holds the oat flakes and chopped nuts together on the griddle. Boiling water poured over the oat flakes softens them into a porridge-like texture that gives the patties body and chew.

Cumin and onion (or garlic) powder keep the seasoning simple but effective. Baking powder in the mix lightens the patties slightly so they’re not dense and heavy. Formed on an oiled griddle and browned on both sides, they develop a crispy exterior with a soft, nutty interior.

These freeze beautifully. Make a big batch, cool completely, and freeze in a single layer before stacking. Reheat on a skillet or in the oven straight from frozen.

Kitchen Tips

• Mix the chickpea flour with cold water first to form a smooth paste. Hot water causes clumping
• Let the oat flakes sit in the boiling water covered for a few minutes to fully soften before mixing
• Oil the griddle well. These stick without enough fat on the cooking surface
• Don’t flip until the first side is fully browned and set. Premature flipping causes them to fall apart

Variations

• Add grated zucchini or carrot for extra moisture and vegetables
• Season with smoked paprika and nutritional yeast for a cheesy, smoky flavor
• Serve in a bun with lettuce, tomato, and tahini sauce as a veggie burger