July 29, 2015
Categories: Lunch, Main Dish, Beans, Chickpeas/Garbanzo, Vegetables, Garlic, Onions, Middle Eastern, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Diabetic, Heart Healthy, High Fiber, Kosher, Low Calorie, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
"Spicy Middle Eastern mashed chickpea patties that are not deep fried. You can stuff patties into whole grain pita bread with sliced tomatoes, cucumber, red onion and chopped veggies, topped off with Tzatziki or tahini yogurt sauce. I chose to have it over a salad with a blue cheese dressing."
- Serving Size: 1 (127.2 g)
- Calories 149.4
- Total Fat - 9.2 g
- Saturated Fat - 1.3 g
- Cholesterol - 0.3 mg
- Sodium - 558.6 mg
- Total Carbohydrate - 12 g
- Dietary Fiber - 3.4 g
- Sugars - 2.6 g
- Protein - 6.9 g
- Calcium - 75.5 mg
- Iron - 2.2 mg
- Vitamin C - 16.8 mg
- Thiamin - 0.2 mg
Add all ingredients except olive oil to the bowl of a food processor.
Pulse on and off, occasionally scraping down the sides of bowl, until mixture is the consistency of very thick cookie dough.
Transfer mixture to a bowl, cover with plastic wrap and refrigerate for at least 1 hour (it will firm up).
Using about 2 tbsp "dough" per patty, for mixture into 15 balls.
Using your hands, flatten ball slightly to form 2" patties.
Heat 1 tbsp oil in a 10" skillet over medium heat.
Add half the patties to skillet.
Cover and cook for about 3-4 minutes per side, until patties are lightly browned and heated through.
Be careful not to burn them.
Remove patties from skillet and keep warm.
Cook remaining patties in remaining oil.
Patties will firm up a bit if left to cool slightly before serving.
Tips & Variations
No special items needed.