This week in my brown bag is a Chickpea Patty. The patty consists primarily of chick peas and herbs with just a little bit of whole wheat bread crumbs and egg for binding. Combined with some mixed greens and topped with some tahini and feta cheese I think it makes for a healthy lunch.
Chickpeas, AKA, garbanzo beans contain 12.5 grams of fiber per cup. They are high in protein and a good source of folic acid. This versatile little bean pairs well with just about everything; making it a very valuable pantry item. You can add them to soups, mix them in salads or chop them down to make these patties.
1 can chickpeas, drained and rinsed
3⁄4 cup flat-leaf (Italian) parsley
1 large egg, lightly beaten
1⁄3 cup fresh whole wheat bread crumbs
3⁄4 tsp hot paprika
1⁄2 tsp smoked or regular sea salt
2 tsp extra virgin olive oil
In food processor, combine chickpeas and parsley; pulse until finely chopped.
Transfer chickpea mixture to a medium bowl and stir in egg, bread crumbs, paprika and salt. Form into four 3⁄4-inch (2 cm) thick patties.
In a large skillet, heat oil over medium-low heat. Add patties and cook for 4 minutes. Turn and cook for 4 minutes.
Transfer patties to plate and serve with greens, tahini and feta cheese.