Crispy Chickpea Patties

By The Canadian Living Test Kitchen

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This recipe makes 20 servings

Nutritional Info
Per piece: about	-
cal	7575 cal
pro	2 g2g pro
total fat	5 g5g total fat
sat. fat	1 g1g sat. fat
carb	7 g7g carb
fibre	1 g1g fibre
chol	10 mg10mg chol
sodium	104 mg104mg sodium
% RDI:	-
calcium	22 calcium
iron	33 iron
vit A	11 vit A
vit C	22 vit C
folate	66 folate

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Using canned chickpeas means no-fuss preparation — a potluck must. The yogurt and dill dip is a cool accompaniment to the crunchy, flavourful patties.

Ingredients

1/3 cup extra virgin olive oil 1/3 1/3cup cupextra virgin olive oil
1 onion , finely chopped1 1oniononions, finely chopped
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
1 tsp ground cumin 1 1tsp tspground cumin
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
1 1can (19 oz/540 mL) can (19 oz/540 mL)chickpeachickpeas, drained and rinsed
1 egg 1 1eggeggs
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
Yogurt Dill Dip:
1/2 cup Balkan-style plain yogurt 1/2 1/2cup cupBalkan-style plain yogurt
1 tbsp chopped fresh dill 1 1tbsp tbspchopped fresh dill
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper

Preparation

Yogurt Dill Dip:
Line sieve with cheesecloth and set over bowl; add yogurt. Let drain in refrigerator for 1 hour. Discard liquid; scrape yogurt into small bowl. Stir in dill, salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 days.)

Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onion, garlic and cumin, stirring, until onion is softened, about 2 minutes. Stir in parsley; set aside.

In food processor, puree chickpeas until smooth. Transfer to large bowl; mix in onion mixture, egg, flour, salt and pepper. Form by heaping tablespoonfuls (15 mL) into 1/2-inch (1 cm) thick patties.

In large skillet, heat remaining oil over medium heat; fry patties, in batches and turning once, until golden, about 2 minutes per side. Drain on paper towel-lined plate. (Make-ahead: Let cool. Arrange in single layer on baking sheet; cover with plastic wrap and refrigerate for up to 1 day. Reheat in 375°F/190°C oven for 6 to 7 minutes.)

Serve patties with yogurt dill dip.

Source : Canadian Living Magazine: November 2002