- 1 TBS Olive Oil
- 1/2 cup Onion, minced
- 1/2 cup Green Pepper, minced
- 1/2 cup Carrot, minced
- 1/2 cup Celery, minced
- 1 can (19 oz size) Garbanzo Beans
- 2 Eggs, lightly beaten
- 2/3 cup Seasoned Dried Bread Crumbs
- 1/2 cup Chicken Broth
- Garlic Powder
In a large nonstick skillet, heat half of the chicken broth. Add onion, pepper, carrot and celery; cook over medium heat, stirring occasionally, until veggies are soft and moisture has evaporated. You may need to add a little more broth if your veggies aren’t soft. Set aside to cool slightly.
Using a food processor, puree beans. Place in a medium bowl and add eggs. Mix well. Add bread crumbs and veggie mixture; mix until thoroughly combined.
Shape into patties, cover and refrigerate until chilled, at least 20 minutes. In same skillet, heat half of the oil. Add half of the patties, sprinkle with garlic powder, and cook over medium heat, turning once, until browned on both sides, and heated through. Remove patties to plate; keep warm. Repeat with the remaining oil and remaining patties.
Serve on your favorite buns or bread.
Note: Using a processor to mince vegetables saves time.