• 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)

Gluten-free Chickpea Patties with Cucumber-Feta Salad

Laurie Gauguin
  • Prep Time: 14 mins
  • Cook Time: 25 mins
  • Total Time: 39 mins
  • Serves: 3 people
  • Calories per serving: 470

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.

  1. 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.
  2. 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.
  3. While patties cook, dice cucumber. Combine remaining 1 tablespoon lemon juice, cucumber, and feta in a small bowl.
  4. Remove cooked patties to serving plates. Top with cucumber-feta salad and serve immediately.

PER SERVING: 470 cal, 14g fat (7g mono, 3g poly, 4g sat), 16mg chol, 21g protein, 64g carb, 19g fiber, 683mg sodium

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