These take a little work, but not too much. I generally shy away from recipes that contain a ton of ingredients, but this list is mostly herbs if you look closely. I will make these when I have leftover rice in the fridge. They taste so good! Freezable, and make a great sandwich. You could also serve them with mashed potatoes as a great main dish.
Chickpea Fillets (adapted slightly from Karma Chow)
2 T. olive oil or coconut oil
1 medium yellow onion, diced
2 garlic cloves, minced
5 green onions, white part only, thinly sliced (save the green parts for salsa!)
1 t. dried thyume
1/2 t. dried marjoram
1/2 t. dried oregano
1/2 t. dried basil
2 15-oz cans chickpeas, drained and rinsed (or three cups cooked)
1 c. cooked brown rice
1/2 t. garlic powder
1/2 t. onion poweder
1/2 t. dry mustard powder
1 T. Braggs Aminos or soy sauce
1/2 c. bread crumbs
Heat one tablespoon of the oil in a skillet over medium heat. Saute the onion, garlic, and green onions until translucent and soft. Add the thyme, marjoram, oregano, and basil. Stir to release the flavor of the herbs. Saute for a few more minutes and then transfer to a large bowl.
In a food processor cup, combine the chickpeas and the rice. Process until well combined. Transfer to the bowl with the sauteed onions, garlic, and green onions. Add the garlic powder, onion powder, mustard powder, Braggs, the remaining tablespoon of oil, and the bread crumbs. Using your hands, mix well to combine all of the ingredients into a 'dough'. Form the mixture into 8 'fillets' or patties. If baking, heat the oven to 400 degrees, place the fillets on an oiled baking sheet, and spray with olive oil (handy mister is great for this job!). Bake until golden brown (approximately 20 minutes), flipping halfway through. You can also brown the fillets in a nonstick skillet with olive oil.
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