Looking for a substitute for a beef burger? Vegetarian choice? Gluten free? Lighter fare? This recipe fits all the requirements and they whip up in a matter of minutes.
Chickpeas are such a versatile bean. Check out You Don’t Know Beans for more information and additional recipes. When I make these again, I might add a little more hot sauce or maybe mini-chop some peppers to add a little more zing. Dipping in salsa is a perfect complement to these chickpea patties.
This recipe is great for an appetizer (made in small patties), as a side dish with meat or chicken, as a substitute for a burger, or for a snack.
- 1 can chickpeas, rinsed and drained (15 1/2 oz can)
- 1/2 cup light sour cream
- 6 tablespoons cornmeal
- 4 garlic cloves, minced
- 2 tablespoons onion, minced
- 1 teaspoon ground cumin
- 3/4 teaspoon hot sauce (I used shirachia)
- 1 teaspoon olive oil
- Salt to taste
- Salsa for dipping
- Mix chickpeas, sour cream, 2 tablespoons of cornmeal, garlic, cumin, onion, and hot sauce in food processor. Puree.
- Transfer to medium sized bowl and refrigerate covered for 30 minutes.
- Form into 6 round cakes (about 3 inches).
- Pour remaining cornmeal in bowl and lightly coat cakes on both sides.
- Drizzle oil into nonstick skillet and set at medium heat.
- Add cakes and cook until browned on bottom 5 minutes.
- Turn and cook on the other side for an additional 5 minutes.
- Serve with salsa.
- 115 calories, 2g total fat, 1g sat fat, 558 mg sodium, 20g carb, 3g sugar, 3g fiber, 4g protein.