1 cup Wheat Gluten Flour
3 tbsp Tapioca Flour
1 cup Bulgur Wheat (cooked)
1 can Beans
1/2 tsp Cayenne Pepper
1 tsp Crushed Red Pepper Flakes
2 tsp Paprika
2 tsp Whole Fennel Seeds
1 tsp Ground Fennel
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Salt
2 tbsp Soy Sauce
3 tbsp EVOO
3/4 cup Water
-In a food processor pulse the beans into a paste. Set aside.
-In a food processor combine wheat gluten, tapica flour, and spices. Pulse to mix.
-Add bean paste and bulgur wheat to the flour mixture. Pulse to mix
-Pour in water, soy sauce, and EVOO. Process until mixed.
-Press mixture into a mini muffin pan about 1/4 inch thick. Place into a baking pan and add water for a steam bath. Cover with foil or another pan and bake for 45 minutes.
-Remove from pan and either freeze for a chewier texture or they can go straight to the frying pan.
See video below for step by step instruction