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: 325 kcal | Carbohydrates: 29 g | Protein: 12 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 12 g | Trans Fat: 0.01 g | Cholesterol: 55 mg | Sodium: 555 mg | Potassium: 330 mg | Fiber: 7 g | Sugar: 2 g | Vitamin A: 396 IU | Vitamin C: 5 mg | Calcium: 127 mg | Iron: 3 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.