Chickpeagarbanzo Patties Recipes

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CHICKPEA PATTIES

You will need 1 cup of mashed potatoes for this recipe, which comes from Kristin Klauser of Seaside, California. Peel and quarter a medium russet potato; boil in salted water (to cover) until fork-tender, about 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 10



Chickpea Patties image

Steps:

  • In a food processor, combine scallions, carrot, cilantro, parsley, cumin, 1 tablespoon oil, and 1 teaspoon each salt and pepper; process until finely chopped. Add potatoes and chickpeas; pulse until just combined (mixture should be stiff). Shape into eight 2-inch patties.
  • Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium, and cook until golden brown and heated through, 5 to 6 minutes per side.
  • Transfer patties to a platter, and serve with garnishes, as desired.

Nutrition Facts : Calories 199 g, Fat 8 g, Protein 4 g

2 scallions, trimmed and coarsely chopped
1 medium carrot, coarsely chopped
1/3 cup firmly packed fresh cilantro leaves
1 tablespoon dried parsley
1 1/2 teaspoons ground cumin
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 cup plain mashed potatoes, room temperature or chilled
1 can (15.5 ounces) chickpeas, drained and rinsed
Assorted garnishes, such as olives, crumbled feta cheese, lettuce leaves, lemon wedges, and warm pita bread (optional)

CHICKPEA(GARBANZO) PATTIES

This recipe makes one serving, because I usually only cook for myself, but you can double as many times as you want to suit your needs. I eat these patties on lettuce, but you can use them as patties in a veggie burger. Enjoy!

Provided by luevanojennifer

Categories     One Dish Meal

Time 55m

Yield 3 patties, 1 serving(s)

Number Of Ingredients 9



Chickpea(Garbanzo) Patties image

Steps:

  • Put a medium sized, nonstick skillet on medium heat. Add the onion and carrot, and let them sweat for about 5 minutes, do not brown them. Then add the garlic to the skillet, and combine with the onion and carrot over medium-low heat for about 2 minutes. Turn off the heat, and set the pan aside, leaving the ingredients to cool.
  • Take the cooked chickpeas and place them into a blender, until they are no longer whole, the mixture should look a bit dry and crumbly. Place the chickpea mixture in a small bowl.
  • Now take the vegetable mixture and combine it with the chickpeas. Also add the spinach, parsley, salt, and pepper. Mix all the ingredients together, until they are evenly distributed throughout the mixture.
  • Put the pan you used to sweat the onions on medium heat, and add a bit of oil, if you wish. I used less than a quarter of a teaspoon. Let the pan completely. Meanwhile, begin to form your patties with your hands. Grab about two tablespoons of the mixture and compact it, into the shape of a patty with the palms of your hands, flatten it a bit, gently. I ended up with three patties in varying sizes, so your yield will depend on how much mixture you use.
  • Now that your patties are formed place them into the skillet, and cook until golden brown on both sides, about five minutes per side. Be careful when flipping your patties, because they might break.
  • Serve your patties and enjoy! You can top them with ketchup, avocado, salsa, or whatever you like.

1/2 cup of cooked chickpeas, canned if okay
1 1/2 tablespoons of finely chopped white onions
1 medium garlic clove, smashed
1 small carrot, chopped
2 tablespoons of chopped spinach
1 teaspoon fresh Italian parsley
pepper, to taste
1/8 teaspoon salt, but make sure if you used canned chickpeas not to add too much because the chickpeas may already con or 1/8 teaspoon to taste but make sure if you used canned chickpeas not to add too much because the chickpeas may al salt
extra virgin olive oil (optional)

CHICKPEA / GARBANZO BEAN BURGERS

Tried this today from foodfit.com. A really healthy and filling snack or meal. Chilling the patties for atleast 3 hours before grilling or baking them is crucial to ensure that the burgers do not fall apart while cooking, as I discovered when I couldnt wait and decided to have one immediately :D A few hours in the refrigerator, and they turned out just fine. Prep. time does not include chilling time.

Provided by Nabiha

Categories     Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14



Chickpea / Garbanzo Bean Burgers image

Steps:

  • Place the potatoes in a large saucepan with 6 cups cold, salted water. Boil the potatoes until tender, about 8 to 10 minutes.
  • Drain the potatoes in a colander and set aside.
  • Heat the oil in a large, non-stick skillet. Add the onion, garlic, tomatoes and cumin and cook over high heat until lightly browned and dry, about 3 to 5 minutes.
  • Stir in the tomato paste, parsley, chickpeas and potatoes and simmer for a few minutes. Season with salt, pepper and cayenne to taste. Let the mixture cool to room temperature.
  • Coarsely puree the chickpea mixture by pulsing in a food processor, adding the breadcrumbs as a thickener. (don't over-process.)
  • Wet your hands and form the mixture into 8 patties. Arrange the patties on a plate spread with plastic wrap and chill for at least 3 hours.
  • Grill the burgers or alternatively, arrange the burgers on an oiled, non-stick baking sheet, lightly spray the tops with oil and broil.
  • To sauté, add a teaspoon or 2 of oil to a non-stick skillet. Cook the burgers over medium heat until crusty.
  • Cook for about 4 to 6 minutes per side
  • Serve the burgers on rolls with onions, tomatoes, lettuce and your favorite condiments.

Nutrition Facts : Calories 186.8, Fat 2.5, SaturatedFat 0.3, Sodium 347.2, Carbohydrate 35.5, Fiber 6, Sugar 2.4, Protein 6.7

2 medium potatoes, peeled and cut into 1-inch pieces
salt
2 teaspoons olive oil
1 small onion, finely chopped
1 large tomatoes, chopped
3 garlic cloves, minced
1/2 teaspoon ground cumin
3 tablespoons tomato paste
3 tablespoons finely chopped flat leaf parsley
3 cups cooked chickpeas (garbanzo beans)
fresh ground black pepper
1 pinch cayenne pepper
1/4 cup dried breadcrumbs
cooking spray

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