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Chickpea Patties with Yogurt Sauce

Dill gives these patties a hint of freshness, and garlic is a very flavorful addition. From Jane Hacker of Milwaukee, Wisconsin, these patties will please vegetarians and meat lovers alike.

6 ServingsPrep: 25 min. Cook: 10 min./batch

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

Directions

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

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Chickpea Patties with Yogurt Sauce (continued)

Directions (continued)

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. Yield: 1 dozen (1 cup sauce).

Nutrition Facts: 2 patties with about 3 tablespoons sauce equals 159 calories, 8 g fat (1 g saturated fat), 1 mg cholesterol, 332 mg sodium, 18 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.