Baked Chickpea Patties With Lemon Herb Yogurt Sauce Recipe

Ingredients for Baked Chickpea Patties With Lemon Herb Yogurt Sauce

• Canola Oil
• 1/2 cup chopped onion
• Garlic Cloves
• Jalapeno
• Dried Oregano
• Dried Basil
• 1 (15-ounce) can of chickpeas
• 1 egg white
• Fresh Italian Parsley
• Plain Low Fat Yogurt
• Of Fresh Mint
• Garlic Clove
• zest of 1 lemon
• 1/2 teaspoon salt

How to Make Baked Chickpea Patties With Lemon Herb Yogurt Sauce

1. Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add 1/2 cup chopped onion, 2 cloves minced garlic, 1/4 jalapeño pepper (finely chopped), 1 teaspoon dried oregano, and 1 teaspoon dried basil. Cook for 5 minutes, or until softened.
2. Meanwhile, in a large bowl, mash 1 (15-ounce) can of chickpeas with a potato masher until mostly smooth (leaving some texture is fine).
3. Add the cooked onion mixture to the mashed chickpeas and stir to combine.
4. Stir in 1 egg white and 2 tablespoons chopped fresh parsley until well combined and smooth.
5. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty.
6. Place the patties on a parchment-lined baking sheet. Bake in a preheated 425°F (220°C) oven for 20 minutes, flipping halfway through, until golden brown and crispy.
7. While the patties bake, prepare the Lemon Herb Yogurt Sauce: In a small bowl, whisk together 1 cup plain Greek yogurt, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh mint, 1 clove minced garlic, the zest of 1 lemon, and 1/2 teaspoon salt.
8. Serve the warm chickpea patties immediately with the lemon herb yogurt sauce. Garnish with extra parsley and enjoy in a pita or tortilla with diced tomatoes and cucumbers (optional).