I discovered these mouthwatering patties about 10 years ago, when my future husband (at the time) and I were on a major healthy eating kick pre-wedding. We found an old Cooking Light cookbook, and began using it to gauge our nightly dinners together.
They are a fabulous option for a meatless lunch, or dinner and they keep really well if you make a double batch so you can have leftovers.
So, for the chickpeas (also known as garbanzo beans), I would strongly encourage you to buy the dried ones (as opposed to the canned ones) and prepare them like this: empty the contents of a 16 ounce bag of dried chickpeas into your slow-cooker. Fill the slow cooker with water, cover, and cook on high for 4 hours. Since all slow cookers distribute heat a bit differently, you may need to adjust the time a bit so that the chickpeas are fully cooked.
Chickpea and Corn Patties
- 1 cup finely chopped onion
- 2 large cloves garlic, minced
- 1/4 teaspoon dried thyme
- 2 cups cooked chickpeas
- 1/2 cup panko breadcrumbs
- 2 tablespoons cornmeal
- 1 egg
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 2 tablespoons cooking oil, such as olive or coconut, divided
- Your favorite salsa and sour cream as toppings
Step 1: Heat one tablespoon of the oil over medium high heat in a large skillet. Add the onion and garlic, and saute until soft. Add the corn, chickpeas, and dried thyme and cook for an additional 3-4 minutes.
Step 2: Remove the skillet from heat and allow to cool a few minutes. Spoon the mixture into a food processor and pulse for 30 seconds. Then, spoon the contents into a large bowl and add the egg, cornmeal, salt, and ground red pepper. Mash with your hands and then shape into patties.
Step 3: Heat the remaining tablespoon of cooking oil on medium high heat in a large skillet. Cook the patties for 4 to 5 minutes on each sideuntil nicely browned. Serve the patties topped with your favorite salsa and sour cream.