Chickpea Patties with Arugula Salad
Source of Recipe
"Natural Health 2002-01/02"
List of Ingredients
30 ounces canned chickpeas -- rinsed
1/2 cup packed fresh parsley leaves
2 medium garlic cloves -- peeled
1/8 teaspoon ground cumin -- or more to taste
1/2 teaspoon hot red pepper flakes
3/4 cup wholemeal flour
salt
2 tablespoons extra-virgin olive oil
8 cups packed arugula leaves
2 tablespoons lemon juiceRecipe
1. Place chickpeas, parsley, garlic, cumin, and hot red pepper flakes in work bowl of food processor. Process, scraping down sides of bowl as needed, until smooth. Scrape mixture into medium bowl and stir in flour and salt to taste. Shape mixture into eight 3-inch patties.
2. Heat oil in nonstick skillet large enough to hold patties in single layer. Add patties and saute over medium heat until golden brown on both sides, about 6 minutes.
3. While patties are cooking, place arugula in medium bowl, drizzle with lemon juice, sprinkle with salt to taste, and toss gently. Divide arugula among 4 individual plates.
4. Once patties are cooked, place 2 on each plate on top of salad and serve immediately.
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