Using canned chickpeas means no-fuss preparation — a potluck must. The yogurt and dill dip is a cool accompaniment to the crunchy, flavourful patties.
- Portion size 20 servings
- Credits : Canadian Living Magazine: November 2002
Ingredients
Yogurt Dill Dip:
Method
Yogurt Dill Dip:
Line sieve with cheesecloth and set over bowl; add yogurt. Let drain in refrigerator for 1 hour. Discard liquid; scrape yogurt into small bowl. Stir in dill, salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 days.)
Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onion, garlic and cumin, stirring, until onion is softened, about 2 minutes. Stir in parsley; set aside.
In food processor, puree chickpeas until smooth. Transfer to large bowl; mix in onion mixture, egg, flour, salt and pepper. Form by heaping tablespoonfuls (15 mL) into 1/2-inch (1 cm) thick patties.
In large skillet, heat remaining oil over medium heat; fry patties, in batches and turning once, until golden, about 2 minutes per side. Drain on paper towel-lined plate. (Make-ahead: Let cool. Arrange in single layer on baking sheet; cover with plastic wrap and refrigerate for up to 1 day. Reheat in 375°F/190°C oven for 6 to 7 minutes.)
Serve patties with yogurt dill dip.
Nutritional facts <b>Per piece:</b> about
- Sodium 104 mg
- Protein 2 g
- Calories 75.0
- Total fat 5 g
- Cholesterol 10 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
%RDI
- Iron 3.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 2.0
