Chickpea Patties With Yogurt Sauce Recipes

BAKED CHICKPEA PATTIES WITH LEMON HERB YOGURT SAUCE

Baked Chickpea Patties With Lemon Herb Yogurt Sauce image

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

Ingredients

2 teaspoons canola oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 jalapeno, seeded and minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (540 ml) can chickpeas, drained and rinsed
1 egg white
2 tablespoons chopped fresh Italian parsley
1/2 cup plain low-fat yogurt
1 tablespoon minced fresh Italian parsley
1 tablespoon minced of fresh mint
1 small garlic clove, minced
1/2 teaspoon finely grated lemon rind
1 pinch salt

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

Chickpea Patties with Yogurt Sauce image

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

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 fat-free plain yogurt
2 garlic cloves, minced
1/4 teaspoon curry powder
Dash crushed red pepper flakes

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

CHICKPEA CAKES WITH CUCUMBER YOGURT SAUCE

Chickpea Cakes With Cucumber Yogurt Sauce image

Make and share this Chickpea Cakes With Cucumber Yogurt Sauce recipe from Food.com.

Provided by gailanng

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 slices high-quality white bread, torn into pieces
1 cucumber, peeled, seeded, and shredded (use large holes of grater)
salt
1 1/4 cups Greek yogurt, divided
6 scallions, sliced thin, divided
1/4 cup chopped fresh cilantro, divided
2 large eggs
4 tablespoons olive oil
1 teaspoon garam masala
2 (15 ounce) cans chickpeas, drained and rinsed

Steps:

Adjust oven rack to middle position and heat oven to 350 degrees.
Pulse bread in food processor to coarse crumbs. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, 10-12 minutes. Set aside to cool.
Toss cucumber and 1/2 teaspoon salt in colander and drain for 15 minutes.
Combine cucumber, 3/4 cup yogurt, 2 tablespoons scallions and 1 tablespoon cilantro in bowl and set aside.
Whisk eggs, 2 tablespoons oil, garam masala and 1/4 teaspoon salt in bowl.
Place chickpeas in a large bowl and mash them with a potato masher until mostly smooth. Stir in breadcrumbs, egg mixture, and remaining yogurt, scallions, and cilantro. Form into six 1-inch-thick patties.
Heat 1 tablespoon oil in non-stick skillet over medium heat until shimmering. Add three patties and cook until browned, 4 to 5 minutes per side. Transfer to plate and tent loosely with foil. Repeat with remaining oil and patties.
Serve with cucumber-yogurt sauce.

Nutrition Facts : Calories 460.1, Fat 18.8, SaturatedFat 3, Cholesterol 93, Sodium 741, Carbohydrate 59, Fiber 10.7, Sugar 2.4, Protein 15.5

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