119-ounce cangarbanzos (chickpeas), drained and rinsed
1cupfresh French bread crumbs
2tablespoonsfine cornmeal
1teaspoonsalt
2tablespoonsminced red bell pepper
2teaspoonspolentacoarse cornmeal
1/4cupfresh lemon juice
1/2cupextra-virgin olive oil
Kosher salt
Freshly ground black pepper
15-ounce bagarugula leaves
Fresh thymefor garnish
Instructions
Heat 1 teaspoon canola oil in a large nonstick pan over medium-high heat. Add corn kernels, shallots, dried thyme, and parsley. Sauté for 3 minutes.
In a food processor, place garbanzos, bread crumbs, cornmeal, salt and red bell pepper. Pulse until chunky. Add corn-shallot mixture and pulse about 10 times. Do not overprocess.
With wet hands, form mixture into six equal patties, about 1/2-inch thick. Dredge patties in polenta on both sides. Heat remaining 1 tablespoon canola oil in a skillet over medium-high heat. Add three patties at a time and cook 4–5 minutes, until golden brown. Turn over and cook for an additional 4 minutes. Repeat with last three patties.
In a small bowl, mix lemon juice with olive oil. Season to taste with kosher salt and pepper. Toss desired amount with arugula leaves. Spread arugula leaves on plates. Top with corn patty and garnish with fresh thyme. Serve with leftover dressing.
Recipe Notes
Nutrition Facts
Two-Corn Garbanzo Patties
Amount Per Serving
Calories 291
% Daily Value*
Sodium 586mg24%
Total Carbohydrates 36g12%
Dietary Fiber 6g24%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.