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Mediterranean Salad With Chickpea Patties

Hallie Burton
Serves 4 Hands-On Time: 20m Total Time: 20m

Ingredients

  • 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)

Directions

  1. 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.
  2. 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.
  3. 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.
By Kate Merker,  April 2009
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Quick Tip

This recipe is a low-fat, low-maintenance twist on falafel, the deep-fried Middle Eastern classic made with spiced chickpea flour and garlic.

Nutritional Information

  • Per Serving
  • Calories 190Calories From Fat 39
  • Protein  8g
  • Carbohydrate  22g
  • Sugar  6g
  • Fiber  5g
  • Fat  8g
  • Sat Fat  1g
  • Calcium  91mg
  • Iron  2mg
  • Sodium  475mg
  • Cholesterol  1mg
What does this mean? See Nutrition 101.

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