Herbed Chickpea Patties with Israeli Salad

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* Exported from MasterCook *

 

Herbed Chickpea Patties with Israeli Salad

 

Recipe By : Natural Health, September 2000

Serving Size : 4 Preparation Time :0:00

Categories : Middle Eastern fare

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup packed fresh cilantro leaves

1/2 cup packed fresh parsley leaves

1 medium garlic clove -- peeled

2 15-oz. cans chickpeas -- drained and rinsed

1/2 teaspoon ground cumin

Salt and ground black pepper

1 medium head Romaine lettuce, washed -- dried and

chopped

--about 8 cups

2 medium tomatoes -- cored and chopped

1 medium cucumber, peeled -- seeded and chopped

1 tablespoon tahini

2 tablespoons lemon juice

2 tablespoons plus 1 teaspoon extra-virgin olive oil

 

Place cilantro, parsley, and garlic in food processor and process,

scraping down sides of bowl until finely ground. Add chickpeas, cumin,

and salt and pepper to taste and process until mixture forms a coarse

purée. Adjust seasonings. Shape mixture into 8 patties, each about 2½

inches across.

 

Place lettuce, tomatoes, and cucumber in large bowl; set salad aside.

Whisk tahini, lemon juice, 1 tablespoon oil, and salt and pepper to

taste together in small bowl; set dressing aside.

 

Heat 2 teaspoons oil in large nonstick skillet. Add chickpea patties

and cook over medium heat until lightly browned on bottom, about 4

minutes. Turn patties and drizzle remaining 2 teaspoons oil around

edges of pan. Cook until second side is lightly browned, about 4

minutes.

 

While chickpea patties are cooking, toss salad with tahini dressing.

Divide salad among four individual plates.

 

As soon as patties are browned, top each portion of salad with two

patties. Serve immediately.

 

Per serving: 334 calories, 15 g protein, 13 g fat, 41 g carbohydrates,

13 g fiber, 307 mg sodium, 39% vitamin A, 94% vitamin C, 19% calcium.

 

MCFormatted by Natallie <earthspectrums 8/2000.

 

 

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NOTES : (from magazine): I've reworked the flavors in the popular

falafel sandwich into a main-course salad. To seed the cucumber, cut it

in half lengthwise and then scrape out the seeds with a small spoon.

Serve this dish with warm pita breads that have been cut into wedges.