This is SUPER fast and is very good despite the simplicity of the meal. The patties are soft since there's nothing to bind them besides bean, so make sure you cook them all the way through. Easy on the "dressing" because it's a little thick, but delicious with the pita chips! I don't know if I would make this again but it really is a nice weeknight meal!
Mediterranean Salad With Chickpea Patties
Real Simple, April 2009
This recipe is a low-fat, low-maintenance twist on falafel, the deep-fried Middle Eastern classic made with spiced chickpea flour and garlic.
1 15.5-ounce can chickpeas, rinsed
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
1/4 teaspoon ground cumin
Kosher salt and black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/2 cup low-fat yogurt (preferably Greek)
3 tablespoons fresh lemon juice
8 cups mixed greens
1 cup grape tomatoes
1/2 small red onion, thinly sliced
Pita chips (optional)
In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.
Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.
In a small bowl, whisk the yogurt, lemon juice, 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 the pita chips, if using.
Yield: 4 servings