Baked Chickpea Parmesan

Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper.

Add the chickpeas to a large bowl. Mash the chickpeas until they are broken down, aiming for a somewhat chunky texture, not smooth like hummus.

Add the eggs, Parmesan, onion, garlic, oregano, baking powder, flour, one tablespoon of olive oil, 1 ½ teaspoons of salt, and as much pepper as you'd like to the bowl with the mashed chickpeas. Mix the ingredients until well combined. The batter should have a consistency similar to thick cookie dough, not too wet or dry.

To test the seasoning of the mixture, add a tablespoon of the batter to a small skillet. Cook the batter in the skillet until it is crisp on both sides. Taste the cooked batter and adjust the seasonings in the bowl as needed.

Use the remaining two tablespoons of oil to grease the prepared baking sheet.

Spritz a ⅓ cup dry measuring cup with a little non - stick cooking spray or grease it with olive oil.

Use the greased measuring cup to scoop out the batter and transfer it to the baking sheet, forming about eight mounds.

Spray the back of the measuring cup with a little more non - stick spray. Use it to press the mounds into ½ - inch - thick patties.

Bake the patties in the preheated oven for 20 minutes.

Carefully flip the patties over and top them with mozzarella cheese.

Continue baking the patties until they are lightly golden brown on the edges and the cheese is melted, which should take an additional 15 - 20 minutes.

Alternatively, if you prefer, you can bake the patties on both sides without the cheese. Once they are cooked, top them with marinara sauce and mozzarella cheese, then broil them for a few minutes until the cheese is melted.

Serve the baked chickpea parmesan patties with warmed marinara sauce, a buttered roll, and a side salad.