Baked Chickpea Patties With Lemon Herb Yogurt Sauce |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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. 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 fresh mint |
1 small garlic clove, minced |
1/2 teaspoon finely grated lemon rind |
1 pinch salt |
Directions:
1. In nonstick skillet heat oil over medium heat and cook onion, garlic, jalapeño, oregano and basil for about 5 minutes or until softened.
2. 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.
3. 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.
4. Lemon Herb Yogurt Sauce: Meanwhile, in bowl, stir together yogurt, parsley, mint, garlic, lemon rind and salt. Serve with chickpea patties.
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