Chickpea patties with Mediterranean salad
from Half Assed Kitchen
2 15.5-ounce cans chickpeas (garbanzo beans), rinsed
1-2 eggs
1 cup fresh, flat-leaf parsley
2 cloves garlic, chopped
1/2 teaspoon ground cumin
Salt and pepper
4 Tablespoons all-purpose flour
4 Tablespoons olive oil, plus some for frying
1 cup low-fat yogurt (preferably greek)
6 Tablespoons fresh lemon juice
8 cups mixed greens
1 cup grape tomatoes
1/2 red onion, thinly sliced
Pita chips (optional)
In a food processor, pulse chickpeas, eggs, parsley, garlic, cumin, 2 Tablespoons olive oil and 1/2 teaspoon each salt and pepper. When coarsely chopped and the mixture comes together when gently squeezed. Form into 6 to 8 half-inch thick patties and coat with flour, tapping off excess.
Heat oil in nonstick skillet (very important that it be nonstick) over medium high heat. Cook the patties, turning carefully, until golden brown.
In a small bowl whisk yogurt, lemon juice, 2 Tablespoons olive oil and 1/4 teaspoon each salt and pepper. Divide the greens, tomatoes, onion and chickpea patties among plates. Drizzle with the dressing and serve with pita chips.
If the patties crumble a bit, just spread them out over the salad. The combination is delicious.