Still had a cup of blenderized chickpeas left over from previous experiments, which I'd planned to mix with an egg and pan-fry. I did not use baking powder this time. Half the mix modestly covers the bottom of my little nonstick frying pan. First pour was straight mix. The resulting pancake was not coherent enough to flip cleanly; think potato pancakes. It broke in fours as I flipped it. I'm increasingly convinced this would work much, MUCH! better as a more dry, biscuit-y product.
Second pour, I added a few forkfuls of Vigo sliced Kalamata olives, and thinned out the mix with maybe a quarter cup of wine because it had stiffened up a bit sitting while I heated a pan of Mrs. T's feta-spinach pierogis.
Yes, those are as delicious as they sound.
Olives were a great idea, very tasty. The wine was imperceptible, basically a waste of wine. This time I was determined to let the whole bottom brown and bind more deeply before flipping. The result was toastier than the previous effort, but more dry and no more cohesive, and broke into fours again as I flipped it. Smaller but thicker cakes would of course turn more neatly. Thicker cakes would entail not wetting out the sticky, hard-to-mix mush with wine or otherwise.
Conclusion: doubling the egg:chickpea ratio does not significantly increase cohesion. Nutrition: Assuming the nutrition info on Goya dry chickpeas is also representative of whatever economy brand I bought last, El Sembrador or LaFe maybe:
1 bag = 10 servings at 110 kcal and 8g protein per serving.
1 bag = ~1 quart (4 cups) cooked and mushed
1 cup + 1 jumbo egg = 28g / 371 kcal = .0755 protein index value
1 cup + 2 eggs = 36g / 467 kcal
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