Ingredients for Baked Chickpea Patties With Lemon Herb Yogurt Sauce
- Canola Oil
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1/4 jalapeño pepper, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 (15 ounce) can chickpeas
- 1 egg white
- 4 tablespoons fresh Italian parsley, chopped
- 1 cup plain Greek yogurt
- 1 tablespoon fresh mint, chopped
- 1 clove minced garlic
- zest of 1 lemon
- 1/2 teaspoon salt
- 1 tablespoon olive oil
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How to Make Baked Chickpea Patties With Lemon Herb Yogurt Sauce
- 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.
- Meanwhile, in a large bowl, mash 1 (15-ounce) can of chickpeas with a potato masher until mostly smooth (leaving some texture is fine).
- Add the cooked onion mixture to the mashed chickpeas and stir to combine.
- Stir in 1 egg white and 2 tablespoons chopped fresh parsley until well combined and smooth.
- Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty.
- 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.
- 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.
- 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).
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
24g
Fat
6g
Carbs
24g
