Cooking chickpeas for patties

2 tbsp coconut oil
1 onion finely diced
1 cup nappa cabbage, finely chopped
3 cups split chickpeas, well soaked
sea salt
water


1. saute the onion and cabbage in the coconut oil in a pot with sea salt to taste
2. add the chickpeas and water
3. cook until the water is absorbed and chickpea halves are falling apart
4. cool then mash with an immersion blender -- the beans will still be coarse
5. stir in up to 1/4 cup toasted buckwheat groats to form a stiff batter (if needed)
6. roll into balls
7. roll the balls in a layer of buckwheat groats and place on a baking sheet
8. bake at 345 for 60 minutes