Makes 8 patties
1 cup of dried chickpeas
1 1/2 cups of finely chopped onion (not quite one large onion)
2 cloves of garlic, crushed
1/2 cup of fresh cilantro or parsley, or 1/4 cup of each, chopped
1/2 teaspoon of Old Bay Seasoning
1/8 teaspoon of cayenne pepper
1/2 teaspoon of dry mustard
1/2 teaspoon of salt
1/2 teaspoon of ground pepper
1/2 cup of vegetable oil
8 soft hamburger buns or English muffins
Cover the chickpeas with water and soak them for at least eight hours at room temperature. (If your kitchen is very warm, you may want to place them in the fridge to minimize the chances of fermentation.) Drain the chickpeas and set them aside. You will end up with 2 cups. Using a food processor or heavy-duty blender, pulverize the chickpeas, using the "pulse" function, until the beans just form a paste that sticks together when you squeeze it in your hand. Be careful not to over-process the chickpeas; if they're too smooth, the batter will fall apart when it is cooked.
Add the rest of the ingredients (except the oil) and combine them using the "pulse" function. After being pulsed approximately 12 times, the batter will be somewhat grainy and speckled with herbs. Refrigerate the batter for about an hour, until firm. Remove the batter from the fridge and shape it into patties, using a scant 1/3-cup measure. Be careful not to over-handle the batter. Preheat the oven to 350 degrees. Place the patties on a plate or baking tray and cover them with plastic wrap. Return them to the fridge and let them chill for an additional 10 to 15 minutes.
In a shallow 12-inch skillet, heat 1/4 cup of the oil over medium-high heat. Gently place the patties into the hot oil in small batches (don't crowd the pan) and fry the first side until it's golden brown, about three minutes. (If you're the impatient sort, set a timer and relax. These things don't like to be fussed with.) Gently turn the patties onto the second side and cook for an additional three minutes. Transfer them to a baking tray to finish cooking in the oven for eight minutes. (Before frying the next batch, heat the remaining oil.) The patties will have a somewhat drier appearance on the outside, which is a good thing.
Serve them on buns with cocktail sauce, or a schmear of mustard-mayo.
(This recipe from The Meat Lover's Meatless Cookbook is printed courtesy of Da Capo Press.)