Make your own bread crumbs by grinding gluten-free bread in a food processor. Save time by prepping the cucumber-feta salad while the patties cook. Toast sesame seeds by stirring them frequently in a hot, dry skillet until fragrant and golden. Serve with Greek yogurt mixed with chopped fresh dill.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
2 tablespoons lemon juice (divided)
1 15-ounce can salt-free chickpeas (drained)
1/4 cup chopped fresh parsley
2 large egg whites
1/3 cup gluten-free bread crumbs
2 cloves garlic (minced)
1 tablespoon toasted sesame seeds
1/4 teaspoon dried thyme
1 1/2 teaspoons paprika
1/4 teaspoon salt (or to taste)
4 teaspoons olive oil
1 medium cucumber
2 ounces feta cheese (crumbled)
Put 1 tablespoon lemon juice and next nine ingredients (chickpeas through salt) in a food processor. Pulse until finely chopped, but not puréed. Form chickpea mixture into three 3/4-inch-thick patties, pressing firmly to compress so they don’t crumble.
Heat a skillet over medium heat; then add olive oil. Cook patties 5 minutes. Flip and cook for 4–5 more minutes, until a sharp knife inserted into a patty’s center feels hot to the touch.
While patties cook, dice cucumber. Combine remaining 1 tablespoon lemon juice, cucumber, and feta in a small bowl.
Remove cooked patties to serving plates. Top with cucumber-feta salad and serve immediately.
Recipe Additional Notes:
PER SERVING: 470 cal, 14g fat (7g mono, 3g poly, 4g sat), 16mg chol, 21g protein, 64g carb, 19g fiber, 683mg sodium
Thu, 2012-11-29 13:59