Chickpea Patties with Yogurt Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Dill gives these patties a hint of freshness, and garlic is a very flavorful addition. From Jane Hacker of Milwaukee, Wisconsin, these patties will please vegetarians and meat lovers alike. Ingredients:
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained, divided |
2 green onions, chopped |
2 tablespoons dry bread crumbs |
2 tablespoons snipped fresh dill or 2 teaspoons dill weed |
2 tablespoons lemon juice |
2 tablespoons tahini |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon pepper |
4 teaspoons canola oil |
sauce: |
1 cup (8 ounces) fat-free plain yogurt |
2 garlic cloves, minced |
1/4 teaspoon curry powder |
dash crushed red pepper flakes |
Directions:
1. Place half of the chickpeas and the onions in a food processor; cover and process until chopped. Transfer to a small bowl. Stir in the bread crumbs, dill and lemon juice; set aside.
2. Place the tahini, salt, cumin, pepper and remaining chickpeas in food processor; cover and process until blended. Add to chopped chickpea mixture; stir to combine. Shape into 12 patties.
3. In a large nonstick skillet coated with cooking spray, cook patties in oil over medium heat in batches for 4-5 minutes on each side or until golden brown. Meanwhile, in a small bowl, combine sauce ingredients. Serve with patties. Yield: 1 dozen (1 cup sauce).
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