Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
I don’t use canned chickpeas as I always cook my own. What can I use to substitute for the aquafaba?
P.S. I get frustrated with the number of recipes FOK has which use canned beans. There are lots of us who cook our own. Can FOK make adjustments to recipes which call for canned beans, please?
Use the liquid from cooking the beans.
I cook my own beans too. The aquafaba is the liquid you cooked the chickpeas in. I save that for soups and stews, and I freeze it in ice cube trays to use instead of oil when I am stir-frying vegetables. One can of beans is the same as 1 1/2 cups of beans when substituting in a recipe.
Do the chickpeas have to be cooked first?
Yes! Cooked chickpeas are used in this recipe.
Can these be frozen after forming into patty’s? I live alone and have no need to make so many if they cannot be frozen
Yes, you can freeze these on a parchment-lined baking sheet after forming them into patties. Then, once they’re frozen, you can transfer the patties to a zip-top freezer bag for easier storage.
Editor, Forks Over Knives
Delicious!! But my patties were crumbly. Worth trying again
Didn’t stick… it’s very liquidy due to the water in the zucchini. A similar recipe I use includes flaxseed and cornmeal within the mixture itself, which might help it hold shape better than this.
Diane the recipe had coarsely chopped zucchini as the third ingredient
Did you add the zucchini to the burger mix? If you did, that’s why the mix was watery. The zucchini was only for using as a bun substitute, i.e. wrapping the burgers, NOT being put into the burger mix.
What can replace cornmeal ? I can’t eat corn. Needs to be gluten free. TY
Gluten free oat flour is my go-to substitute for such things. Millet or teff flour might be extra nice in this also!!
I’m thinking of using nutritional yeast. Don’t know if it’ll work, but I don’t eat corn
Is there is a good substitute for the zucchini? Asking because I want to make and have everything but the zucchini.
We haven’t tested this recipe without the zucchini, so we can’t vouch for the results, but yellow summer squash would probably also work well.
Editor, Forks Over Knives
Or instead of trying, could I bake them ??
I do not grill my food because it creates carcinogens. I would pan dry this will it work as well ?
Yes, you can pan fry without oil, but a grill pan is essentially a frying pan with ridges-no flames involved. The zucchini might get a little soft in a conventional frying pan but will still be good; just don’t overcook.
Oh my goodness, I needed a recipe for this evening! I LOVE this! More comments to follow!
These sound delicious- is there a substitute for the cornmeal that would work equally well?
Also finely crushed nuts would work. But as nuts burn easily watch intently the grilling process and time.
Chickpea flour is kind of bitter. I’d say whole wheat flour or any whole grain flour, coursely ground best.
Chick pea flour I say