Chickpea Cakes (Gluten-Free)
2 cups cooked chickpeas
1 small zucchini, grated
2 stalks celery, finely chopped
1/2 bell pepper, finely chopped
2-3 bunches scallions, finely chopped
1 1/2 cups rolled oats (GF), panko crumbs, or crushed crackers
juice of 1 lemon
2 tablespoons vegan mayo
1/2 teaspoon each celery seed, paprika, crushed red pepper
1/4 teaspoon thyme, dry mustard
pinch of nutmeg, ginger, cloves
salt and pepper, to taste
For the Scallion Mayo:
1/4 cup vegan mayo
1-2 bunches scallions, finely chopped
1 clove garlic, minced
lemon juice, black pepper, and salt, to taste
In a large bowl, mash the chickpeas using a potato masher, fork, or hands until mostly smooth.
Add the zucchini through crumbs and mix to combine.
Add the lemon juice, seasonings, and mayo. Mix again to combine. If necessary, add more mayo.
If you prefer more heat, add a bit of hot sauce.
To make the scallion mayo, fold scallions and garlic into vegan mayo. Season with lemon juice, salt, and pepper.
Heat oil in a skillet over medium. Form patties and cook on each side for a few minutes, until nicely browned on each side.
Serve with the scallion mayo, fresh lemon wedges, and a side of fresh vegetables.