Recipe by Cooking Light July 1998

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Yield:
4 servings
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Ingredients

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Directions

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  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes. Place onion mixture, chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper in a food processor. Pulse 2 times or until combined and chunky. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 tablespoon cornmeal. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden.

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Nutrition Facts

253 calories; calories from fat 19%; fat 5.4g; saturated fat 0.7g; mono fat 2.4g; poly fat 1.6g; protein 10.3g; carbohydrates 44.1g; fiber 5.9g; iron 3mg; sodium 488mg; calcium 54mg.
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