Chickpea Patties with Yogurt Sauce Recipe

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Chickpea Patties with Yogurt Sauce Recipe

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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.
Recommended: Your March Meal Plan
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min./batch
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Chickpea Patties with Yogurt Sauce in Light & Tasty June/July 2007, p55

Nutritional Facts

2 each: 159 calories, 8g fat (1g saturated fat), 1mg cholesterol, 332mg sodium, 18g carbohydrate (4g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 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
  1. 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.
  2. 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.
  3. 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).
Originally published as Chickpea Patties with Yogurt Sauce in Light & Tasty June/July 2007, p55

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