Chickpea Cakes

• Vegetarian

• Produce

  • 1 (15 oz can Chickpeas
  • 2 cloves Garlic
  • 1/4 cup Parsley

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Paprika, smoked
  • 1/2 tsp Salt
  • 1/4 cup Whole wheat flour

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1/2 cup Greek yogurt, low-fat plain
  • 2 tbsp Low-fat milk

Found on healthyrecipesblogs.com

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• ¼ cup parsley
• 1 large egg
• ½ cup low-fat plain Greek yogurt
• 2 tablespoons low-fat milk
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper
• ¼ cup whole-wheat flour
• ¼ cup olive oil for frying

Directions

• Place chickpeas and parsley in food processor. Pulse to coarsely grind, not until smooth but with no whole chickpeas remaining.
• Add the remaining ingredients except for the olive oil and process into a smooth, creamy mixture, scraping sides with a spatula as needed. Dont over-process - stop processing as soon as mixture is smooth.
• Heat the oil in a large skillet over medium heat. Drop the batter onto the skillet, about ¼ cup per cake. I measure with a 4-tablespoon ice cream scoop.
• Fry on medium heat, about 5 minutes on each side, until deep golden-brown.

Nutrition