Barriehie
Forum GOD!
The recipe referenced for a base called for a can of chickpeas, 1 lb. I cook mine from dry and my formula indicates that a dry weight x 2.5 = cooked weight. My method for cooking is an overnight soak initiated with boiling water and then, just covering with water, high pressure cook in the IP for 50 minutes. I started out with 6.4 oz. of dry beans and ended up with 15.7 oz. cooked. (*pdc) You'll need 1 3/4 cups cooked chickpeas to equal a can.
I ended up with a 310 ml of aquafaba(AF) that didn't look as viscous as what comes out of a can so I cooked it down to 180 ml. It almost jelled at room temperature!
Original recipe called for an egg but I'm using 3 Tbsp of my concentrated AF in lieu of an egg.
Ingredients
Method
Put your chickpeas, water, AF, and lime juice in a bowl and mix thoroughly, mashing the chickpeas well. Now add everything else and stir to combine. Cover and let rest for the crackers to absorb moisture for at least 30 minutes. Should look about like this.
Form into patties and fry until golden. Try to flip only once, they don't hold together like ground meat and until they're cooked it's easy to break them. I was using a small pan but the best plan is a large enough pan to cook 4 at a time.
* pdc, pretty darn close
I ended up with a 310 ml of aquafaba(AF) that didn't look as viscous as what comes out of a can so I cooked it down to 180 ml. It almost jelled at room temperature!
Original recipe called for an egg but I'm using 3 Tbsp of my concentrated AF in lieu of an egg.
Ingredients
- 1 3/4 cups cooked chickpeas
- 2 Tbsp water
- 1 tsp lime juice
- 1 cup crushed Ritz crackers
- 3 Tbsp aquafaba (AF)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Dash crushed red pepper flakes
Method
Put your chickpeas, water, AF, and lime juice in a bowl and mix thoroughly, mashing the chickpeas well. Now add everything else and stir to combine. Cover and let rest for the crackers to absorb moisture for at least 30 minutes. Should look about like this.
Form into patties and fry until golden. Try to flip only once, they don't hold together like ground meat and until they're cooked it's easy to break them. I was using a small pan but the best plan is a large enough pan to cook 4 at a time.
* pdc, pretty darn close