Chickpea And Corn Patties Recipes

ROASTED CORN AND CHICKPEA SALAD

Roasted Corn and Chickpea Salad image

Chickpeas and corn are roasted with coriander and then tossed with cherry tomatoes, scallions and a Dijon vinaigrette.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 9

Ingredients

3 cups corn cut from the cob (about 4 ears)
One 15-ounce can chickpeas, drained and rinsed
1 teaspoon coriander
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 cup halved grape tomatoes
1 bunch scallions (white and green parts), sliced

Steps:

Preheat the oven to 400 degrees F.
Combine the corn and chickpeas in a medium bowl. Add the coriander, 1 tablespoon of the oil, 1 teaspoon salt and a couple turns of pepper and mix well. Spread on a rimmed baking sheet and roast until lightly browned, about 30 minutes.
Whisk together the vinegar and Dijon mustard in a small bowl. Slowly drizzle in the remaining 4 tablespoons oil. Add the corn mixture, tomatoes and scallions and toss to combine.

CHICKPEA AND CORN PATTIES

Chickpea and Corn Patties image

Make and share this Chickpea and Corn Patties recipe from Food.com.

Provided by dicentra

Categories Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil, divided
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup chopped onion
1/4 teaspoon dried thyme
1 (19 ounce) can chickpeas, rinsed and drained
1/2 cup fresh breadcrumb
3 tablespoons cornmeal, divided
1/2 teaspoon salt
1/4 teaspoon ground red pepper
cooking spray

Steps:

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.
Place onion mixture, chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper in a food processor.
Pulse 2 times or until combined and chunky. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 tablespoon cornmeal.
Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden.

Nutrition Facts : Calories 321.2, Fat 5.5, SaturatedFat 0.8, Sodium 804.2, Carbohydrate 59.7, Fiber 9.1, Sugar 4.5, Protein 11.2

CORN PATTIES

Corn patties image

Nice little summer side dish. I like with salsa, but whatever condiment you like to use would be good.

Provided by Kevin Young

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (11 1/2 ounce) can corn, drained
1 medium onion, chopped
1 teaspoon curry powder
2 cloves garlic, crushed or pressed
1 teaspoon ground coriander
2 chopped scallions
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
salt
1 large egg
4 tablespoons oil

Steps:

In a medium mixing bowl, mash the corn lightly.
Add each of the remaining ingredients except for the oil, one at a time, mixing each one thoroughly with the batter.
Heat oil over medium-high heat.
Drop patties by spoonful into skillet.
Allow to cook 5-10 minutes, turning once, or until golden brown on each side.
(Do not turn over too early, or they will fall apart).
Serve witha little salsa.

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