They freeze well.
Serve as mini cakes as hors d'oeuvre, appetizers or main meal.
1 lb shelled edamame thawed or fresh
1 ½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
4 ounces (110 g) sliced mushrooms, shiatake or crimini
1/3 cup water
4 garlic cloves, peeled
1/2 teaspoon ground cumin
1 teaspoon low salt soy sauce
Salt and pepper, to taste
1/2 teaspoon red pepper flakes
1 tablespoon chickpea flour or cornstarch
Oil, for frying
Combine the edamame, chickpeas, mushrooms, water, garlic, cumin, soy sauce and salt and pepper in a food processor and process until smooth. Transfer into a large bowl.
Add the flour and mix well
Place the bowl in the refrigerator for 20 to 30 minutes to make it easier to handle when forming the patties.
Shape mixture into 10 patties.Dust both sides of the patties with chickpea flour or cornstarch.
Heat the oil in a sauté pan and fry the patties for 4 to 5 minutes on each sides, or until golden brown on both sides.
Serve on top of a spinach sald, or on a toasted bun.