Baked Chickpea Patties With Lemon Herb Yogurt Sauce Recipes
BAKED CHICKPEA PATTIES WITH LEMON HERB YOGURT SAUCE
This is from the Canadian Heart and Stroke Foundation's website - haven't tried it yet, but wanted to post it here as I really wanna try it! I've tried some of the others from the site, and they're all pretty healthy and good! I think they'd be great in a tortilla or pita with some diced tomato and cukes...
Provided by Cadillacgirl
Categories Lunch/Snacks
Time 25m
Yield 4 patties, 2 serving(s)
Number Of Ingredients 15
Steps:
- In nonstick skillet heat oil over medium heat and cook onion, garlic, jalapeño, oregano and basil for about 5 minutes or until softened.
- Meanwhile, in bowl mash chickpeas using potato masher until smooth. Scrape onion mixture into bowl and stir to combine. Add egg white and parsley and stir until well combined and smooth.
- Divide mixture into 4 equal portions and form into 1/2-inch (1 cm) thick patties. Place patties on parchment paper lined baking sheet and bake in 425° F (220° C) oven for about 20 minutes, turning once halfway through or until golden.
- Lemon Herb Yogurt Sauce: Meanwhile, in bowl, stir together yogurt, parsley, mint, garlic, lemon rind and salt. Serve with chickpea patties.
Nutrition Facts : Calories 437.8, Fat 8.8, SaturatedFat 1.3, Cholesterol 3.7, Sodium 968.1, Carbohydrate 72.1, Fiber 13.5, Sugar 6.2, Protein 19.5
CHICKPEA PATTIES WITH YOGURT SAUCE
Dill gives these patties a hint of freshness, and garlic is a very flavorful addition. These will please vegetarians and meat lovers alike. -Jane Hacker, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen (1 cup sauce).
Number Of Ingredients 15
Steps:
- 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. , 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. , 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.
Nutrition Facts : Calories 159 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 332mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
CRISPY CHICKPEA GRAIN BOWL WITH LEMON YOGURT
I added my own twist to this recipe and it came out really good. I used barley in this, but you can use whatever kind of grain you'd like.
Provided by Laura Donahue
Categories Main Dish Recipes Bowls
Time 1h30m
Yield 2
Number Of Ingredients 20
Steps:
- Bring water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Drizzle the pan with 1 tablespoon oil.
- Spread chickpeas in the oil and sprinkle with smoked paprika, salt, and pepper.
- Bake in the preheated oven until crispy, about 40 minutes. Leave in the oven to cool for another 10 minutes.
- Meanwhile, heat 1 tablespoon oil in a skillet or frying pan over medium-high heat. Saute shallot and garlic in the hot oil until soft and fragrant, 2 to 3 minutes. Add carrots and cook until they begin to soften, about 5 minutes. Add mushrooms; cook for 1 to 2 minutes. Pour in red wine. Cook until wine has almost completely reduced, 2 to 3 minutes. Stir in harissa and cook for 1 minute. Pour in broth; cook until it has been absorbed, about 5 minutes. Season with salt and pepper. Transfer to a bowl.
- Stir chickpeas into the mixture and add 1/4 cup parsley.
- Heat remaining 1 tablespoon oil in the same skillet or frying pan over medium heat. Saute almonds in the hot oil until fragrant, 2 to 3 minutes. Set aside.
- Prepare the lemon yogurt by stirring yogurt, lemon zest, honey, and lemon juice together in a bowl.
- Prepare the dish with barley on the bottom, followed by chickpeas, toasted almonds, and lemon yogurt. Garnish with 1 teaspoon parsley.
Nutrition Facts : Calories 749.6 calories, Carbohydrate 94.3 g, Cholesterol 3.3 mg, Fat 32.7 g, Fiber 19.6 g, Protein 24.6 g, SaturatedFat 3.9 g, Sodium 711.6 mg, Sugar 15.3 g
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