Instructions

• Heat 4 cups vegetable broth until very hot (near boiling). Place 1 + ½ cup TVP in a heatproof bowl, pour the hot broth over it, and let soak for 10 minutes.
• After 10 minutes, drain and firmly squeeze the TVP to remove excess liquid until it is moist but not dripping. Set aside.
• Drain and rinse 1 cup canned chickpeas. Juice a lemon to obtain 1 Tbsp fresh lemon juice.
• In a food processor combine the drained chickpeas, 3 Tbsp olive oil, 1 tsp sage, 1 tsp thyme, 1 tsp marjoram, 1 tsp onion powder, 1 tsp garlic powder, 1 + ½ tsp salt, ⅛ tsp black pepper, and 1 Tbsp lemon juice. Pulse for 15–20 seconds—break up the chickpeas but do not puree; some texture should remain.
• Add the squeezed TVP to the food processor and pulse 10–15 seconds more to incorporate. The mixture should resemble coarse, moist “ground” meat with small pieces visible.
• Transfer the processor mixture to a large mixing bowl. Add ⅓ cup mayo, ½ cup white rice flour, and 4 Tbsp tapioca starch. Stir with a spatula until combined, then use your hands to bring the mixture together into a cohesive, slightly sticky ball that holds shape.
• Cover the bowl and chill the mixture in the refrigerator for 15 minutes.
• While the mixture chills, prepare the breadcrumb coating: put 1 cup panko breadcrumbs in a shallow bowl and stir in ½ tsp sage, ½ tsp thyme, and ½ tsp marjoram until evenly mixed.
• After chilling, portion the mixture using about ¼ cup per patty. Form each portion into a ball, then flatten between your palms into a patty (about ½–¾ inch thick, or your preferred thickness).
• Press both sides of each patty firmly into the panko mixture so the breadcrumbs adhere and the patties are evenly coated.
• Preheat a large cast-iron skillet or frying pan over medium heat. Add 4 Tbsp vegetable oil and heat until shimmering.
• Fry the patties in a single layer (do not overcrowd the pan) for about 5 minutes per side, flipping once, until golden brown and crispy. Transfer cooked patties to a paper-towel-lined plate to drain briefly before serving.