Chickpeagarbanzo Patties Recipes
CHICKPEA PATTIES
You will need 1 cup of mashed potatoes for this recipe, which comes from Kristin Klauser of Seaside, California. Peel and quarter a medium russet potato; boil in salted water (to cover) until fork-tender, about 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 10
Steps:
- In a food processor, combine scallions, carrot, cilantro, parsley, cumin, 1 tablespoon oil, and 1 teaspoon each salt and pepper; process until finely chopped. Add potatoes and chickpeas; pulse until just combined (mixture should be stiff). Shape into eight 2-inch patties.
- Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium, and cook until golden brown and heated through, 5 to 6 minutes per side.
- Transfer patties to a platter, and serve with garnishes, as desired.
Nutrition Facts : Calories 199 g, Fat 8 g, Protein 4 g
CHICKPEA(GARBANZO) PATTIES
This recipe makes one serving, because I usually only cook for myself, but you can double as many times as you want to suit your needs. I eat these patties on lettuce, but you can use them as patties in a veggie burger. Enjoy!
Provided by luevanojennifer
Categories One Dish Meal
Time 55m
Yield 3 patties, 1 serving(s)
Number Of Ingredients 9
Steps:
- Put a medium sized, nonstick skillet on medium heat. Add the onion and carrot, and let them sweat for about 5 minutes, do not brown them. Then add the garlic to the skillet, and combine with the onion and carrot over medium-low heat for about 2 minutes. Turn off the heat, and set the pan aside, leaving the ingredients to cool.
- Take the cooked chickpeas and place them into a blender, until they are no longer whole, the mixture should look a bit dry and crumbly. Place the chickpea mixture in a small bowl.
- Now take the vegetable mixture and combine it with the chickpeas. Also add the spinach, parsley, salt, and pepper. Mix all the ingredients together, until they are evenly distributed throughout the mixture.
- Put the pan you used to sweat the onions on medium heat, and add a bit of oil, if you wish. I used less than a quarter of a teaspoon. Let the pan completely. Meanwhile, begin to form your patties with your hands. Grab about two tablespoons of the mixture and compact it, into the shape of a patty with the palms of your hands, flatten it a bit, gently. I ended up with three patties in varying sizes, so your yield will depend on how much mixture you use.
- Now that your patties are formed place them into the skillet, and cook until golden brown on both sides, about five minutes per side. Be careful when flipping your patties, because they might break.
- Serve your patties and enjoy! You can top them with ketchup, avocado, salsa, or whatever you like.
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
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- In a large bowl, use a potato masher or fork to mash up the chickpeas until they are broken down into smaller pieces.
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