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Chickpea patties




Source of Recipe


Internet


List of Ingredients




1 15-ounce can chickpeas, rinsed, drained, less 1/4 C
1/2 red onion, finely chopped
2 cloves of garlic, quartered
5 sun-dried tomatoes packed in oil, drained
1/2 cup packed rest Italian parsley
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt
1/2 cup bread crumbs (preferably whole wheat)
1 tablespoons olive oil



Recipe




Reserve 1/4 cup chickpeas for another use. Place remaining chickpeas, onions, garlic, tomatoes, parsley, cumin, coriander, salt, and bread crumbs in a food processor and pulse until combined. Using the palms of your hands, form mixture into 2-inch patties.
In a large nonstick skillet, heat oil over medium-high heat and pan-fry patties in batches, letting cook about 3-5 mints on each side until lightly browned. Remove from pan and drain on paper towels.