vegetarian chickpea patties

Preparation : 20 minutes

Baking : 6 minutes

Efficiency : About 12 patties

Refrigeration : 1 hour

Ingredients

1 can (540 ml) chickpeas, drained and rinsed

2 tbsp. (30 ml) olive oil + 3 tbsp. (45 ml) for cooking

1/4 cup (60 ml) quick-cooking oats

1/4 cup (60 ml) finely chopped fresh chives

3 tbsp. (45 ml) lemon juice

1 tsp. (5 ml) garlic powder

1 tsp. (5 ml) ground cumin

Salt and freshly ground pepper, to taste

Greek yogurt sauce

1 cup (250 ml) plain 10% Greek yogurt

2 Lebanese cucumbers, grated and squeezed dry in a towel

2 tbsp. (30 ml) lemon juice

2 tbsp. (30 ml) coarsely chopped fresh mint

1/2 tsp. (2.5 ml) minced garlic

Salt and freshly ground pepper, to taste

Instructions

1. In a large bowl, mash the chickpeas with a potato masher. Stir in 2 tbsp. (30 ml) olive oil and the oats, chives, lemon juice, garlic powder and cumin. Add salt and pepper; cover and refrigerate for at least 1 hour.

2. Scoop chickpea dough using a 2 tbsp. (30 ml) ice cream scoop and form patties about 1/2 in. (1.25 cm) thick.

3. In a large frying pan, heat the remaining 3 tbsp. (45 ml) oil and cook patties until golden brown, 2 to 3 minutes on each side. Serve with the Greek yogurt sauce.

Greek yogurt sauce

1. In a medium bowl, combine the yogurt, cucumber, lemon juice, mint and garlic. Season with salt and pepper; refrigerate.

The Notebooks
by Josée Fiset

vegetarian chickpea patties

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