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1
1.
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2
Pulse the chickpeas, bread, onion, jalapeno, garlic, oregano, cumin, pepper, and salt in a food processor until coarsely chopped.
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3
Remove half the mixture to a medium-sized bowl.
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4
2.
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5
Add the egg substitute to the mixture in the processor and process until almost smooth.
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6
Spoon into the chopped chickpea mixture in the mixing bowl and stir until thoroughly combined.
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7
If the mixture seems too stiff, mix in 1 tablespoon of the olive oil.
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8
3.
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9
Form the mixture into 8 to 10 patties, 1/2 inch thick each, and place in a large dish or on a baking tray sprayed with non-fat cooking oil.
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10
Drizzle about 1 tablespoon of olive oil over the patties.
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11
(If desired, cover with plastic wrap and refrigerate several hours.
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12
).
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13
4.
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Cook on a griddle or large skillet over medium-high heat.
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15
Add patties (4 at a time if necessary to avoid crowding) and fry 4 to 5 minutes.
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16
Spray the tops with cooking oil or drizzle olive oil around the sides of the skillet, turn, and fry the patties 4 to 5 minutes longer, until nicely browned.
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17
5.
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18
Serve with the mayonnaise, lettuce, and tomatoes in the pita pockets or on the English muffins.
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19
Apricot Basil Mayonnaise:.
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20
1.
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21
Place apricots in a small bowl and cover with the boiling water.
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22
Let cook to room temperature.
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23
Drain off any water.
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24
2.
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25
Process the cooled apricots, egg substitute, lime zest and juice, garlic, basil, pepper, and salt in a food processor or blender until smoothstop to scrape down the sides of the container once or twice as necessary.
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26
3.
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27
With the cover on and the processor running, gradually add the olive oil in a thin stream through the top passageway and process until the mayonnaise is smooth and creamy.
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28
Serve at room temperature or chill.
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29
Refrigerate for up to two weeks.
