Monday, September 17, 2007

Chickpea Patties With Yogurt Sauce

Prep: 25 minutes
Cook: 10 minutes per batch
Yield: 1 dozen cakes/1 cup sauce

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

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 nonstick 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.
Tips and Tricks
Use regular onion in place of green onion. Try flavored bread crumbs for a different flavor.
Make It Healthier
Omit salt.
How Kids Can Help
Rinse beans. Measure spices. Older kids can shape the patties.

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

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