2 cups garbanzo beans, soaked overnight and then padded dry
1/3 cup parsley
Juice of 1/2 lemon
2 tbsp Tippecanoe Herbs Flame Cider (you could probably just use apple cider vinegar too, but the flame cider gives it extra flavaa)
2 tsp Everything but the Bagel seasoning
1 tsp sea salt
1/2 tsp baking soda
About 1/3 cup chickpea flour
Avocado oil cooking spray
1. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.
2. Process all the ingredients, besides the chickpea flour, in a food processor until a crumbly dough forms (don’t over process, otherwise you’ll end up with hummus!). The mixture will be slightly sticky, but easy enough to form into balls/patties.
3. Using a cookie scooper, scoop the mixture into balls and then shape into patties, or whatever shape/size you want.
4. Coat the patties with the chickpea flour and place them onto the parchment-lined baking sheet.
5. Spray both sides of the coated patties with avocado oil. This step helps them get nice and crispy.
5. Bake the patties for 30 minutes, flipping halfway through.
6. Enjoy just plain, on top of a salad, or however you like! I love to dip mine in some mashed avocado with sea salt.