Ingredients
-
-
2 teaspoons canola oil
-
1 small onion, finely chopped
-
2 garlic cloves, minced
-
1/2 jalapeno, seeded and minced
-
1 teaspoon dried oregano
-
1/2 teaspoon dried basil
-
1 egg white
-
2 tablespoons chopped fresh Italian parsley
-
-
1/2 cup plain low-fat yogurt
-
1 tablespoon minced of fresh mint
-
1 small garlic clove, minced
-
1 tablespoon minced fresh Italian parsley
-
1 (540 ml) can chickpeas, drained and rinsed
Instructions
- In nonstick skillet heat oil over medium heat and cook onion, garlic, jalapeño, oregano and basil for about 5 minutes or until softened.
- Meanwhile, in bowl mash chickpeas using potato masher until smooth. Scrape onion mixture into bowl and stir to combine. Add egg white and parsley and stir until well combined and smooth.
- Divide mixture into 4 equal portions and form into 1/2-inch (1 cm) thick patties. Place patties on parchment paper lined baking sheet and bake in 425° F (220° C) oven for about 20 minutes, turning once halfway through or until golden.
- Lemon Herb Yogurt Sauce: Meanwhile, in bowl, stir together yogurt, parsley, mint, garlic, lemon rind and salt. Serve with chickpea patties.