1 15 oz can drained butter beans (or any white bean)
Large handful parsley leaves, plucked
2 medium carrots, grated
1 tsp Italian seasoning
2 TB olive oil
1/3 cup gluten free rolled oats
1/4 cup grated Parmesan (omit for vegan option)
Whiz all in food processor until mixture comes together, form 4 – 6 patties, and bake on parchment in preheated oven at 400F for about 20 minutes.
They’re good on a bun or with pasta sauce. If you do want to omit the cheese for vegans, add a couple of tablespoons of nutritional yeast for a similar flavor.
Can of Chickpeas (Garbanzo beans)
1/2 cup chickpea flour (sometimes cornmeal)
2 tablespoons tomato paste
1 teaspoon chili powder
dash of cumin
half finely diced carrot
coarse sea salt
freshly ground black pepper
Everything into a food processor.
Ground up, and then form into a ball. Press into patties between wax paper, freeze.
I make batches, and then freeze them, and cook them as needed.
Sometimes I’ll add yellow pepper, or add snap peas, corn, or whatever else I have left over.
The chickpea flour, or cornmeal, adds to thickening it up.