This is a wonderfully tasty hors d ‘oeuvre, bursting with flavor in every bite. It’s versatile so you can make it with really any type of bean. I’m using canned chick peas, I like the texture and taste of the canned beans. It’s a personal thing, use whatever you like. It can also be made as a vegetarian burger – but packed with flavor.  You can also add or change up the spices – garlic powder, cayenne pepper – or add chopped raw spinach to the mixture (you already have the food processor out 🙂 ).  

My food processor did all the work. I started with the oats and turned it into oat flour – then removed it and added the remaining ingredients – except the chickpeas and the egg. Those got pulsed as well, just later in the process – the fragrance of those vegetables as they were being pulsed was intoxicating. I added the vegetables to the flour, then added the chickpeas to the processor and pulsed again until I got the texture I was looking for. I added the chickpeas to the flour mixture as well as the egg. It seemed wet at first but by the time I used up all the batter, it firmed up well enough to be fried and hold its shape. So the nice thing here is that because of the order I did things, I didn’t have to wash the processor after each use. Some would call it ingenious – my dad would shake his head in dismay!

I served this with a dip made of one small cooked beet, 1 cup sour cream, ½ cup fresh cilantro, 3 red Thai chillies that I whizzed together in my processor after making the chickpea mixture. Again, less washing up for me. You could also serve this with a sour cream and Amarillo paste dip. I did fry these in olive oil, but for a healthier approach you could also bake them at 350f for 10 – 15 minutes or until lightly browned. Simply place the formed patties on a parchment lined baking sheet, spray the tops with cooking oil and bake. When they turn golden brown and crisp up a bit, they are ready. If you wanted to serve this as a meal, make them larger – you should get 4 large hamburger sized patties.

Warm or cold, as an hors d ‘oeuvres, appetizer or main/side – these are delicious. Make these addictive bites and add it to your list of keeper recipes. So easy, so good! As always – enjoy! This quantity made approximately 30 pieces, 1.5” in diameter and ¼” thick.

1 540ml can chickpeas – or the equivalent soaked overnight and boiled the next day to cook through
1/2 cup oat flour – just add the oats to your processor and pulse a few times until it looks like flour
1 medium onion – quartered
1 medium red bell pepper – quartered
2-4 Thai chilies
2 tbsp fresh mint leaves
2 tbsp fresh cilantro (stalks and leaves)
4-6 cloves garlic
1 tsp paprika
1 tsp chili powder – or to taste
1 tsp cumin powder
1 tsp garam masala
1 egg, lightly beaten
Salt to taste
Olive oil to fry the patties

In a food processor, grind the oats until it looks like flour – add the contents to a medium mixing bowl reserving 2 tablespoons should the mixture require it later
To the same processor, add the onion, pepper, chilies, mint, cilantro, garlic and spices and pulse until you get the texture you like – a smallish chop – add it to the bowl with the flour
Add the chickpeas to the mixer and pulse to desired texture – you’re not making hummus so chunky is nice – add to the flour bowl
Mix well – taste, season and taste again – adjust seasoning with salt, pepper, cumin etc.
Add the egg and continue to mix
Form into patties the size of two bites if making as a hors d ‘oeuvres (or bigger if serving it for dinner with a salad or in a pita – falafel style)
Add the remaining oat flour, a little at a time, if too wet to form a patty
Heat 4 tbsp. of oil in a pan on medium heat
Fry the patties – about 2 – 3 minutes, then flip over and repeat – add more oil as needed, wipe the pan as needed
Transfer the cooked patties to an absorbent paper towel
Serve with the dips above or your own – warm or at room temperature – enjoy
You could also bake these at 350f for 10 minutes until firm
To warm these, put in a 300f oven for 10 – 15 minutes