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Tofu and Chickpea Patties with Cucumber Mint Relish

Oxmoor House
Prep time 20 mins
Cook time 10 mins
Other time 30 mins
Yield 4 servings (serving size: 2 patties and about 1/2 cup relish)

Ingredients

  • 1/2 (14-ounce) package firm tofu, drained
  • 2 garlic cloves
  • 1/2 cup chopped onion
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1 (16-ounce) can chickpeas, rinsed and drained
  • 1 large egg
  • 1/3 cup dry breadcrumbs
  • 1 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • Cucumber Mint Relish
  • Cucumber Mint Relish

Nutrition Information

  • calories 287
  • fat 13.5 g
  • satfat 2.1 g
  • protein 11.8 g
  • carbohydrate 31.2 g
  • cholesterol 58 mg
  • iron 3.7 mg
  • sodium 650 mg
  • caloriesfromfat 41 %
  • fiber 5.6 g
  • calcium 177 mg

How to Make It

  1. Wrap tofu blocks in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut into 1-inch cubes; set aside.

  2. With food processor running, drop garlic through food chute; process until minced. Add onion and parsley; pulse 3 times. Add chickpeas and tofu; pulse twice. Scrape down sides. Add egg and next 5 ingredients; pulse 4 times or just until beans are chopped (mixture should be chunky; do not over process). Shape mixture into 8 (3-inch) patties, using 1/3 cup for each patty.

  3. Heat olive oil in a large nonstick skillet over medium heat. Add patties, and cook 5 minutes on each side or until browned. Serve immediately with Cucumber Mint Relish.

Oxmoor House Healthy Eating Collection