1 (15 oz. ) can Organic Chickpeas/Garbanzo Beans, rinsed & drained
1/4 cup Fresh Organic Parsley
2 cloves Organic Garlic
1 Large Organic Egg
1/2 Cup Organic Fat free Greek Yogurt
2 Tbsp Organic Low Fat Milk
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp Smoked Paprika
1/2 tsp ground cumin
1/4 cup white whole wheat flour
2 Tbsp avocado oil for pan frying
Place chickpeas and parsley in food processor. Pulse to coarsely grind, not until smooth but with no whole chickpeas remaining.
Add the remaining ingredients except for the olive oil and process into a smooth, creamy mixture, scraping sides with a spatula as needed. Don’t over-process – stop processing as soon as mixture is smooth.
Heat 2 Tbsp of oil in a large skillet over medium heat. Drop the batter onto the skillet, about ¼ cup per cake. I measure with a 4-tablespoon ice cream scoop.
Fry on medium heat, about 5 minutes on each side, until deep golden-brown.
**Original recipe adapted from Healthy Recipes Blogs.
Nutrition Per Serving:
Serving size: 2 chickpea cakes; Calories: 243.5; Fat: 15.2g; Carbohydrates: 19g; Sugar: 2.1g; Sodium: 223.7mg; Fiber: 4g; Protein: 9.9g