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Savory pan-fried chickpea pancakes, flavored with garlic, cumin and paprika. These make an excellent vegetarian main dish when served with brown rice and a green salad.
Makes 8 cakes
New quantity:
Total time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Ingredients
1 (15-ounce) can chickpeas, drained and rinsed
1/4 cup flat-leaf parsley
1 large egg
1/2 cup low-fat plain Greek yogurt (I use Voskos)
2 tablespoons low-fat milk
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 cup whole-wheat flour
1/4 cup olive oil for frying
Directions
1. Place chickpeas and parsley in food processor. Pulse to coarsely grind, not until smooth but with no whole chickpeas remaining.
2. 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.
3. Heat the oil in a large skillet over medium heat. Drop the batter onto the skillet, about 1/4 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.
Nutrition per pancake
Calories 136.9
Total Fat 8.6 g
Saturated Fat 1.3 g
Cholesterol 24.3 mg
Sodium 125.7 mg
Total Carbohydrate 10.7 g
Dietary Fiber 2.4 g
Sugars 1.2 g
Protein 5.6 g
Weight Watchers Points Plus: 4 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
