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Chickpea Patties Printer Friendly 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