I tried a variation of a recipe that I bookmarked a while ago and I think it needs some more tweaking. It was, as my husband says, edible but needed some more flavor. So, I challenge you to help me find ways to make it tastier so I don’t have to put this one in the “don’t make again” pile.
1 can chick peas, drained and rinsed
1/2 cup pumpkin puree
1/4 cup sesame seeds (original recipe called for hemp seeds but I didn’t have any)
1 Tablespoon garlic
2 tsp apple cider vinegar
sea salt, pepper, cayenne to taste
about 1 Tablespoon cinnamon
Put chickpeas and pumpkin into bowl and mash with a potato masher. Add sesame seeds, garlic, vinegar, and spices. Mix well.
Form into patties and then coat with bread crumbs. Cook in oil until brown and crispy on both sides.
I paired it with a simple arugula, strawberry, walnut salad with balsamic vinegar…yum!
Now, here is what I discovered. They were a little too soft and tended to fall apart easily. I probably would not cook them in olive oil again. The oil was too hot and had a burnt taste to it. I may try coconut oil which doesn’t go rancid at high temperatures. They also did not have as much of a pumpkin flavor as I expected. Actually they had very little flavor at all. I was rather disappointed because I like the idea of the chickpeas, seeds, pumpkin and all the spices. So, if anyone tries to take this recipe and build upon I would love to hear from you.
Choosing healthy living over dying