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Chickpea Patties
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Ingredients
3 Tbsp olive oil
1 tsp salt
½ medium onion, minced
2 – 15 oz cans chickpeas, drained
1 carrot, minced
2 Tbsp cornmeal or bread crumbs
1 stalk celery, minced
2 Tbsp fresh lemon juice
½ green bell pepper, minced
1 lemon, cut into wedges
4 cloves garlic, minced
1 Tbsp dried dill
Directions
In a large skillet, heat 1 Tbsp oil. Add onion, carrot, bell pepper, celery, and garlic and cook, stirring often, until onions are translucent, about 5-7 minutes. Push vegetables to side of skillet.
Add 1 tsp oil to skillet, heat then add dill and salt. Cook, stirring dill constantly, for about 30 seconds. Mix dill with the vegetables and remove skillet from heat.
In a large bowl, combine vegetable-herb mixture and chickpeas. Mix in cornmeal and lemon juice. Work mixture with your hands until ingredients are well mixed and chickpeas no longer keep their form. Shape into 10 patties.
Heat remaining oil in a large, nonstick frying pan and fry patties until crispy and brown, about 5 minutes on each side. Serve with lemon wedges.
Nutrition Facts
Serving Size
Servings Per Container
10
Amount Per Serving
Calories
Calories From Fat
% Daily Value *
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
%
•
Vitamin C
%
Calcium
%
•
Iron
%
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories
2,000
2,2500
Total Fat
Less than
65g
80g
Saturated Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2,400mg
2,400mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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