I think the reason these came out decently most is that they combine chickpeas with the almonds. I adapted them from a recipe that used lentils because chickpeas is what I had on hand (another testament to bulk amazon organic purchases). So they have a falafel-esque quality, but if you don’t like falafel, don’t worry.
I served them with rutabega oven fries.
Amounts are approximate, as all my recipes seem to be. Just do what you like. I taste and adjust. I’m impatient with recipes.
Food process or chop finely mix manually:
3/4 cups almonds. I soak mine for 4 hours or more. It seems to be true that it helps you digest them, because I do feel better, tummy wise, when they are soaked.
3/4 cup cooked or canned chickpeas
1 tbsp olive oil
1 tbsp flax meal in 1/4 cup water (this is called flax gel, an egg replacer. Some people use chia seeds too)
We spiced it up with these spices, but you could really just do anything you liked. I might leave out the chili powder next time, for the kids.
1 tsp ground cumin
2 tsp ground coriander
1/4 tsp red pepper flakes
3 cloves garlic
1/4 tsp sea salt
Shape them into patties. Bake at 350 for about 20 minutes on each side, so total 40-45 minutes.
I topped mine with freshly mashed up guacamole (avocados, lime juice and red onions) and cashew cream, since I don’t eat much grains for Ada’s sake. Payman of course put his on bread and made a nice sandwich. Gluten-free bread, but still bread that Ada can’t have.
And just to give credit where it is due, this is the recipe I adapted. I don’t love walnuts like almonds and cashews, so I haven’t ventured into buying them in 25 pound increments yet!