Damn you Kristy(!) Turner. Another really edible thing that just sounds ridiculous as titled, "Chickpea Omelets."
They're not fucking omelets. They're, eh....cheela. And that is not a sausage patty. Etc, And yet....damn you, Kristy(!)...if I'd made the patties a little smaller, this would've been a perfect breakfast plate that no meat eater I know wouldn't like. The above is non-vegan because I, eh, cooked them in butter, and that's Greek yogurt in the center of the plate. But it could be!
besan ka cheela (chickpea flour, cabbage, onion and scallion patties).
1 cup chickpea flour
1 tbsp nutritional yeast
1 tsp salt
1/2 tsp ground cumin
1/2 tsp dried thyme
1/4 tsp smoked paprika
1/4 tsp turmeric
1/4 tsp freshly ground black pepper
1/2 cup + maybe 1 or 2 tbsp water
2 cups pointed cabbage (ugh, what is the real name of this?), cut into non-stringy shapes
1 cup scallion, sliced
salt to taste
Combine dry ingredients in a bowl, stir in 1/2 cup of the water and keep going until it's mostly smooth. I had to add a little more than a tbsp of water here to get to a pourable pancake batter consistency.
Saute cabbage and onion in a little olive oil for 5 minutes or so, or until cabbage is mostly wilted, then add scallions for a couple minutes. Make sure to salt the contents of the pan once while sauteeing. Then throw those vegetables in with the batter, stir to coat everything.
Heat up your saute pan, oil or butter it, throw in about 3/4 cup batter for each patty. Here's what I think the key step was other than salting both the batter and the sauteed vegetables: you throw it in the pan, then cover immediately and cook for 3 minutes. Remove cover and flip, replace cover, cook for 2 more minutes, serve immediately.
That's it! This amount serves 2 or 3.