Yield: 4 Large Patties
- 2 1/2 cups corn flakes, divided
- 1 1/3 cups chickpeas, peeled
- 1/2 cup cooked quinoa
- 1/3 cup nutritional yeast
- 2 teaspoons onion powder
- 1 teaspoon turmeric
- salt and pepper
- 1 small yellow onion, diced
- 2 stalks celery, chopped small
- 2 small carrots, grated
- 1 clove garlic, minced
In a food processor, pulse cornflakes to fine crumb; set aside.
In a food processor, pulse chickpeas to a fine crumb. Add 1/2 cup corn flake crumbs, quinoa, nutritional yeast, onion powder, turmeric, salt and pepper, pulse until smooth. Transfer to mixing bowl and mix in onion, celery, carrot and garlic.
Put remaining corn flake crumb on a plate. Form chickpea – quinoa mixture into patties and coat in corn flake crumbs. Place on prepared (parchment / Silpat) baking sheet.
Bake at 325 for 25 minutes, turn and bake another 20 minutes.
Source: Kristina Sloggett