Chickpea Patties
Chickpea Patties made with canned chickpeas, yogurt, green onions, fresh garlic, and parsley.
Servings: 6
Ingredients
- 2 cans (15-ounces each) chickpeas (garbanzo beans) rinsed and drained
- ½ cup plain yogurt
- 2 large eggs
- 6 tablespoons olive oil divided
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon smoked or sweet paprika
- ⅛ teaspoon salt
- 1 cup panko bread crumbs or pork rind crumbs
- 2 green onions thinly sliced
- ¼ cup minced fresh parsley
- 1 clove garlic minced
- yogurt for serving
- lemon wedges for serving
Instructions
- Place chickpeas in a food processor and pulse until coarsely ground; pulse about 8 to 10 times.
- In a medium mixing bowl whisk together the yogurt, eggs, 2 tablespoons oil, cumin, coriander, paprika, and salt.
- To the yogurt mixture add the chickpeas, panko crumbs, sliced green onions, parsley, and garlic; stir until just combined.
- Gently pack the mixture into six 1-inch thick patties.
- Heat 2 tablespoons oil in a large skillet set over medium heat.
- Add patties to the hot oil, about 3 patties at a time, and cook for 3 to 4 minutes per side, or until browned and firm.
- Transfer patties to a paper towel lined plate.
- Repeat the cooking process with the rest of the patties. Add more oil, if needed.
- Top with a tablespoon of yogurt, if using, and serve with lemon wedges.
Nutrition
Calories: 325kcal | Carbohydrates: 29g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 555mg | Potassium: 330mg | Fiber: 7g | Sugar: 2g | Vitamin A: 396IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 3mg
