Chickpeagarbanzo Patties Recipes

CHICKPEA PATTIES

Chickpea Patties image

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

Time 15m

Number Of Ingredients 10

Ingredients

2 scallions, trimmed and coarsely chopped
1 medium carrot, coarsely chopped
1/3 cup firmly packed fresh cilantro leaves
1 tablespoon dried parsley
1 1/2 teaspoons ground cumin
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 cup plain mashed potatoes, room temperature or chilled
1 can (15.5 ounces) chickpeas, drained and rinsed
Assorted garnishes, such as olives, crumbled feta cheese, lettuce leaves, lemon wedges, and warm pita bread (optional)

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

Chickpea(Garbanzo) Patties image

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

Ingredients

1/2 cup of cooked chickpeas, canned if okay
1 1/2 tablespoons of finely chopped white onions
1 medium garlic clove, smashed
1 small carrot, chopped
2 tablespoons of chopped spinach
1 teaspoon fresh Italian parsley
pepper, to taste
1/8 teaspoon salt, but make sure if you used canned chickpeas not to add too much because the chickpeas may already con or 1/8 teaspoon to taste but make sure if you used canned chickpeas not to add too much because the chickpeas may al salt
extra virgin olive oil (optional)

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

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

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