Chickpea Cakes

INGREDIENTS

One 15 oz. Can chickpeas - drained and rinsed

1/2 cup fresh parsley

1 Clove Garlic

1/4 tsp Ground Cumin

2 Tbsp flour (or gf flour)

2 tblsp. Olive Oil

1/2 Cup Yogurt (dairy free yogurt option)

3 tbsp. Fresh Lemon Juice

8 Cups Mixed Greens

1 Cup Grape Tomatoes

1/2 Small Red Onion

Salt and Pepper to Taste

 

 

DIRECTIONS

  1. In a food processor, pulse the chickpeas, parsley, garlic, cumin, and ¼ teaspoon each salt and pepper until coarsely chopped and the mixture comes together when gently squeezed.
  2. Form the mixture into eight ½-inch-thick patties and coat with the flour, tapping off any excess.
  3. Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.
  4. In a small bowl, whisk the yogurt, lemon juice, and ¼ teaspoon each salt and pepper.
  5. Divide the greens, tomatoes, onion, and chickpea patties among plates. Drizzle with the dressing and serve.

Serves 4

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