I made these for dinner tonight, to go as a side with chicken and salad. They were delicious dipped in plain yogurt and much healthier than the store bought versions. You can make them as spicy as you want. I would say these had a medium amount of heat. This recipe makes about 15 small patties. We had 3 each, so serves about 5 as a side.
Ingredients:
19 oz can Chickpeas, rinsed and drained
2 tbsp olive oil (plus extra for pan frying)
1/2 medium sweet onion, finely chopped
2 garlic cloves, minced
2 cups baby spinach, washed
2 tbsp hot sauce
1/2 cup plain, low fat yogurt (plus extra for dipping)
1 tsp freshly ground black pepper
1 tsp dried oregano
1 tsp dried basil
1/4 cup dried parsley
1 tsp ground turmeric
1 tsp ground cayenne
1 egg
1 1/2 cups fine bread crumbs
Directions:
1. Put all ingredients in food processor and process until combined.
2. In heaping tablespoons full, arrange on a baking sheet with a layer of parchment paper on it and shape each one into round discs about 1/2 inch thick. Place them in the freezer for about 5 minutes to help them set.
3. Preheat oven to 350F. Heat 2 tbsp olive oil in a large, non-stick skillet over medium high heat. Place the patties in the heated oil, without crowding them, and brown on each side for a few minutes.
4. Place on a lightly oiled baking sheet and bake in preheated oven for about 15 minutes. Remove to a serving platter and serve with plain low fat yogurt (and extra hot sauce if desired).
