The mixture for these filing, flavorful garbanzo patties comes together quickly. Cook up just as many as you need, then shape the extra into patties and freeze them uncooked for a fast meal at a later date.
- 1 1/2 cups dried Pedrosillano garbanzos (available in bulk) or 3 cups cooked Add to list
- 2 tablespoons olive oil, divided Add to list
- 1/4 cup chopped onion Add to list
- 2 cloves garlic, peeled Add to list
- 2 teaspoons ground cumin Add to list
- 1 teaspoon ground coriander Add to list
- 1/4 teaspoon cayenne pepper, or to taste Add to list
- 1/2 teaspoon salt, or to taste Add to list
- Black pepper, to taste Add to list
- 1 tablespoon lemon juice Add to list
- 1/2 cup chopped fresh parsley Add to list
Soak dried garbanzos in ample water to cover, until you can break them apart with your fingers, 12 to 24 hours. Drain. Or, simply drain and rinse cooked chickpeas.
Preheat oven to 375° F. Grease a baking sheet with 1 tablespoon oil.
Combine garbanzos, onion, garlic, spices and lemon juice in a food processor. Pulse until everything is finely minced, but not pureed, scraping down the sides as necessary. Add a tablespoon of water to help blend, if desired. Fold in parsley.
Form the mixture into 12 balls, and then flatten into 1/2-inch thick patties. Place patties on the prepared pan and brush the tops with remaining oil. Bake until golden and slightly crisp, 15 to 20 minutes on each side. Cool slightly before serving.
Uncooked patties can be frozen for up to two months. No need to thaw before baking — just bake them for 25 to 30 minutes on each side.
240 cal, 10g fat (1g sat), 0mg chol, 510 sodium, 30g carb, 8g fiber, 5g sugars, 10g protein
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