2 1/2 cups canned garbanzo beans, drained and rinsed (about 1 1/2 cans)
4 large eggs
1/2 tsp kosher salt
1/3 cup chopped fresh cilantro
1/2 small onion, chopped
grated zest of 1 large lemon
1 cup micro sprouts (alfalfa or broccoli sprouts)
1 cup panko bread crumbs
1 tbsp olive oil
cipollini onions (sweet onion)
dollop of sour cream
Combine the garbanzo beans, eggs, and salt in a food processor. Pulse until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the bread crumbs, stir, and let sit for a couple minutes so the crumbs can absorb some of the mixture. Now make into 12 mini patties. If the mixture seems to be too moist, add some more bread crumbs. At this point you can put the patties on a baking sheet and store in refrigerator, covered with plastic wrap, until ready to cook them.
Heat olive oil in a large skillet over medium heat. Add half the patties and cook for 7-10 minutes, covered, until the bottoms begin to brown. If they are not brown after 10 minutes, turn the heat up a little bit. Flip the patties over and cook, covered, another 7 minutes or until golden. Remove from the skillet and cook the remaining patties.
Carefully cut each patty in half and insert your favorite fillings. (I used more broccoli sprouts and avocado.) Enjoy immediately.
Roasted Potato Wedges
4 Idaho potatoes
Preheat oven to 425. Cut potatoes into wedges. Put potatoes on baking sheet and sprinkle with canola oil and kosher salt. Put in oven and roast until browned, turning half way with a spatula.