Garbonzo Bean Patties

These vegetarian patties are good as an appetizer or as the protein with a salad. I serve them with a yogurt herb sauce that makes them even more savory.

Adapted from the Everyday Food blog's Chickpea Fritter recipe.

2 cups cooked garbonzo beans (aka chickpeas)

1/2 cup chopped scallions

1/3 cup chopped parsley

1 egg

1 tsp. hot sauce, like Sriracha (optional)

1/2 cup flour

1 tsp. salt

1/4 cup olive oil

I cook my own dried beans because I like to control the salt and seasonings in them. See my previous post on dried beans for instructions, or just use a 15.5 oz. can of garbonzo beans, rinsed and drained. If serving with the yogurt herb sauce, prepare that first and refrigerate while you make the patties.

In a food processor, combine garbonzo beans, scallions and parsley and pulse until combined, but still chunky. Add egg, hot sauce, flour and salt. Pulse a few more times, careful not to puree too finely.

Heat oil in a large skillet over medium heat and drop scoops of the bean mixture into the pan, pressing down to make a patty. Cook for 3-5 minutes on each side (or until browned), flipping only once.

Transfer from pan to a paper towel to absorb excess grease. Serve with yogurt herb sauce.

Yogurt Herb Sauce

1/2 cup plain, non-fat Greek yogurt

3 T. mayonaise

3 T. buttermilk

2 cloves garlic, minced

1 1/2 t. fresh thyme, chopped

salt and pepper to taste

Combine yogurt, mayonaise and buttermilk. Add garlic, thyme and season with salt and pepper to taste. If you can, make this ahead of time to give the garlic and thyme time to fully season the cream sauce.