Rating: 3 stars
34 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 8
  • 1 star values: 8
  • 34 Ratings
Kay Chun

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or blender, process the chickpeas, lemon juice, and ¼ cup of water until almost smooth. Transfer to a large bowl.

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  • Add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon salt, 2 tablespoons parsley, and ½ cup bread crumbs. Mix well. Roll into sixteen 2-inch-diameter balls and flatten slightly to form patties.

  • Place remaining bread crumbs in a dish. Dip the patties in the eggs, then roll in the bread crumbs, coating evenly.

  • In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.

  • Heat half the oil in a skillet over medium heat. Cook 8 patties until golden brown, about 2 minutes per side. Drain on paper towels.

  • Add remaining oil, if necessary, and cook remaining patties, 2 minutes per side. Drain. Serve with the yogurt dip.

Nutrition Facts

520 calories; fat 24g; saturated fat 4g; cholesterol 118mg; sodium 1636mg; protein 20g; carbohydrates 57g; sugars 8g; fiber 8g; iron 4mg; calcium 242mg.
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