Garbanzo Patties

Garbanzo Patties Rosae Calvo Lauren Houghtailing Kelli Ann Zakimi

overview • Legumes • Fruits and Veggies—More Matters • Garbanzo beans • Our process • Final product • Questions • Sensory evaluation form

What are legumes? • Beans, peas, soybeans and lentils are all considered legumes • Seeds enclosed in a pod • Rich in carbohydrate, fiber, and PROTEIN • Low in fat and sodium • Healthy alternatives to meat • Economical Common varieties: Red lentils Green split peas Azuki beans Black beans Garbanzo beans Pinto beans Black-eyed peas Green lentils

A few things to consider… • Dry bean preparation • Soaking time • Soft water • Canned beans • Save time • Compromised texture and appearance • Incomplete protein • Add some whole grains • Flatulence! • Non-digestible carbohydrates • Drain soaking and cooking water

garbanzo • “Chickpea” • Most widely consumed legume in the world • Many varieties • High in protein, folate, magnesium, potassium, and iron • Main ingredient in hummus and falafel • Commonly used in salads

“Leading the way to healthy eating…” -PBH • Class goal: To create an acceptable fruit & vegetable patty using a specific legume, that meets the FVMM guidelines • At least 1 serving of fruit or vegetable per 250g serving • ≤ 35% fat, <10% saturated fat • ≤600mg sodium per serving • ≥14mg fiber per serving • Additional criteria: • No wheat, egg, or dairy products • 30% legume, 30% combined fruit and vegetable • Fruits & Veggies—More Matters • Brand by Produce for Better Health Foundation (PBH) • Health benefits of increasing fruits and vegetables in the diet • Great sources of vitamins, minerals, fiber, and anti-oxidants • May decrease the risk for chronic diseases

GARBANZO WARS EPISODE II: • RETURN OF FRUITS AND VEGGIES GROUP 8PRESENTS IN ASSOCIATION WITH PBHANDFVMM “GARBANZO WARS” STARRINGGARBANZOWITHCARROTANDFUJI APPLE

Creating the patty • WHAT WE DID: • BEAN COOKING TIME: 15 VS 30 MINUTES • PROBLEMS: • MUSHY TEXTURE • GOOD FLAVOR, BUT SLIGHTLY SPICY • SOLUTION: • CHOP INGREDIENTS, REDUCE SPICES • RESULTS: • GOOD CHUNKY TEXTURE, BLAND

PERFECTING the patty • WHAT WE DID: ADD BEANS, CREATE A HEATED STARCH PASTE, REDUCE PEPPER • PROBLEMS: “STARCHY” TEXTURE, ACCEPTABLE TASTE, SLIGHTLY BURNT EXTERIOR BUT UNDERCOOKED INTERIOR • SOLUTION: REDUCE STARCH, FORM A FLATTER PATTY, LOWER HEAT • RESULTS: GOOD APPEARANCE, TASTE, AND TEXTURE

MASS PRODUCTION • WHAT WE DID: MAKE A FULL RECIPE, FORM MINI PATTIES • PROBLEMS: WOULD NOT BIND • SOLUTION: ADD STARCH • RESULTS: BOUND SUCCESSFULLY WHEN COOKED

4 • <35% calories from fat • <10% saturated fat • <600mg sodium • >14mg fiber

WHAT WE LEARNED: • Larger particles require higher amounts of binder. • Mass production requires more consideration than simply increasing ingredients. • Heat facilitates binding. • Meatless patties can actually be quite delicious!

CAST -MAKES 4 PATTIES (4 SERVINGS)- • Leading role GARBANZO BEANS 1 ½ cups • Supporting role CARROT ¼ cup FUJI APPLE ¼ cup • Others RICE FLOUR 2 ½ Tbsp FRESH APPLE JUICE ¾ cup PARSLEYFLAKES 1 Tbsp DRIED ONION 1 tsp GARLIC POWDER 1 tsp SALT 1 tsp PEPPER ¼ tsp CUMIN ½ tsp

QUESTIONS, you have?

SENSORY EVALUATION FORM

Garbanzo Patties