Directions

Chickpea Filets

1. In a large pan, heat 2 tbsp of avocado oil or coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes

2. Add thyme, marjoram, oregano & basil. Stir to release flavor of herbs. Sauté for a few more minutes and then transfer into a large bowl

3. In a food processor, combine chickpeas, cooked brown rice, sautéed onion and garlic, scallions, thyme, marjoram, oregano, basil, garlic powder, onion powder, mustard powder, breadcrumbs and rolled oats, Bragg liquid aminos, and lemon zest (if using). Pulse until the mixture is well combined but still slightly chunky

4. Form the mixture into patties or filets

5. If baking, preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease it with avocado oil. Bake for 25-30 minutes, flipping halfway through, until the filets are golden brown and crispy

6. If pan-frying, heat additional oil in the pan over medium heat. Add the chickpea filets and cook for 4-5 minutes on each side, until golden brown and crispy

Lemon Dill Aioli

1. In a small bowl, whisk together ingredients until well combined.

2. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld