From The Perfect Diabetes Comfort Food Collection by Robyn Webb, MS ($19.95, American Diabetes Association, 2016)
- 2 tsp olive oil
- 1 small onion, diced
- 3 Tbsp minced celery
- 2 Tbsp minced red bell pepper
- 2 Tbsp minced parsley
- 2 garlic cloves, minced
- 2 tsp curry powder
- 1/4 tsp ground cumin
- Pinch cayenne
- Pinch sea salt and pepper
- 2 cups chickpeas, drained and rinsed
- 1 egg, beaten
- 1 1/3 cup whole-wheat panko breadcrumbs
- 1 Tbsp olive oil
- 4 whole-grain buns, toasted (optional)
- 4 slices tomato
- 4 lettuce leaves
- Your favorite mango chutney
- Heat the 2 teaspoons of olive oil in a cast iron skillet over medium heat. Add onion and sauté for 3 minutes. Add in celery, bell pepper, parsley, and garlic, and sauté for 2 minutes. Add curry powder, cumin, cayenne, and a pinch of sea salt and pepper, if desired, and remove from heat.
- Purée chickpeas in a food processor or blender, adding a little water, if necessary. Pulse until you have a coarse purée. Add chickpeas to a bowl. Add in vegetable mixture, egg, and breadcrumbs and mix well. Adjust seasonings with additional salt and pepper, if desired.
- Form mixture into 4 patties. Heat cast iron skillet over medium-high heat. Add the 1 tablespoon of olive oil. Add patties and brown on both sides for about 5 to 6 minutes per side.
- Add patties to toasted buns and top with tomato slices, lettuce leaves, and mango chutney. Serve alongside Cucumber and Vinegar Salad.
Similar in flavor to falafel, but with an Indian flair, these patties can be prepared, placed on a plate, covered, and refrigerated hours before you plan to cook them.
756 Calories, 29 g Protein, 131 g Carbohydrates, 16 g Fiber, 15 g Total fat 2 g sat), 601 mg Sodium, ★★★★★ Vitamin B1 (thiamine), B6, Folate, Phosphorus, ★★★★ Vitamin K, ★★★ Vitamin B2 (riboflavin), Iron, Zinc, ★★ Vitamin B3 (niacin), C, Calcium, Magnesium, Potassium, ★ Vitamin E
Looking for More?
This Cucumber and Vinegar Salad pairs well with these Chickpea Patties!