| 1. |
Place chick peas, egg whites, seasonings, flour, and soy sauce in processor and pulse until blended. |
| 2. |
Add veggies and pulse, stir, pulse, stir, etc until veggies are chopped pretty finely, but still visible. |
| 3. |
Put mix into large bowl and add in quinoa and bread crumbs and use a spatula to blend well. |
| 4. |
Spray non stick skillet with olive oil spray. Using 1/3 cup measuring cup form into patties directly in the pan. |
| 5. |
Fry at a low temperature slowly (this will ensure more firm patties) turning after top of patties start to look dryer. Then carefully flip to keep patties together. Cook a few minutes on each side and continue to flip until browned on each side. |
