Spicy Chickpea Sliders
Ingredients
Setup
1 TBS ground flax seed meal +3 TBS water
1 TBS water
2 TBS canned and minced chipotle chilies in adobo sauce
1 TBS cumin
½ tsp cayenne pepper (optional)
5 oz fresh spinach
1 ½ C (one 14 oz. can) chickpeas
Juice of ½ lemon
1 tsp salt
½ C chickpea (garbanzo bean) flour
Directions
Heat oven to 350-degrees F.
Mix the flax meal and water and set aside (this acts as your “egg” – a binder for your sliders)
Heat one tsp of the water in a medium skillet add the spinach and the cumin and cook until the spinach is wilted. Transfer to a plate to cool. Drain if needed and chop finely.
Combine 1 ¼ C chickpeas, chipotle chilies, cayenne (if using), flax/water mixture, lemon juice and salt in a food processor and pulse until chunky.
In a separate bowl, combine the spinach and the remaining beans and mash with a potato masher. Add the mixture from the food processor and stir well. Fold in the chickpea flour. Add more flour, a tsp at a time, if too wet. Add water if too dry. Shape into sliders (mini patties).
Place patties on a parchment lined baking pan and bake for 8 minutes. Flip and bake for another 6 minutes. They will initially be soft, but will firm up as they cool down.
Options:
Dress with chipotle mayo: a simple mixture of vegan mayo and minced chipotles chilies to taste.
Sometimes I will place a little bit of dairy free cheddar shreds in the mix and let them cook in.
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