2 tablespoons fresh orange juice
1 teaspoon soy sauce (optional, for depth)
Instructions:
In a food processor, pulse the chickpeas until coarsely mashed but not completely smooth.
Transfer to a bowl and add onion, garlic, breadcrumbs, orange zest, lemon juice, honey, cumin, paprika, salt, pepper, and egg. Mix until combined.
Shape mixture into 6 patties.
Heat olive oil in a skillet over medium heat. Cook patties for about 4-5 minutes per side, until golden and crisp.
In a small saucepan, combine glaze ingredients and simmer on low heat for 3 minutes until slightly thickened.
Brush glaze generously over cooked patties and cook for another minute to set the glaze.
Serving and Storage Tips:
Serve these patties warm with a side salad or in a toasted bun with your favorite toppings. Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain crispness.
Variations:
Swap chickpeas for white beans or black beans for a different flavor.
Add chopped fresh herbs like parsley or cilantro for extra freshness.
Use maple syrup instead of honey for a vegan-friendly glaze.
Incorporate finely grated carrot or zucchini into the patties for added moisture and nutrients.
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