baked chickpea patties with yogurt sauce & sweet potato oven fries + nine months of motherhood {a baby update}

Baked chickpea patties with yogurt sauce & sweet potato oven fries + nine months of motherhood {a baby update} is a lacto ovo vegetarian recipe with 144 servings. This hor d'oeuvre has 256 calories, 0g of protein, and 28g of fat per serving. For 36 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 35 people were glad they tried this recipe. This recipe is typical of American cuisine. It is brought to you by Girl Versus Dough. Head to the store and pick up garbanzo beans, green onions, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is rather bad. If you like this recipe, you might also like recipes such as Oven Baked Sweet Potato Fries, Oven Baked Sweet Potato Fries, and Oven Baked Sweet Potato Fries.

Servings: 144

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

½ teaspoon cumin

½ teaspoon curry powder

2 teaspoons dried dill weed

1 (15 oz) can chickpeas/garbanzo beans, drained and rinsed

2 teaspoons minced garlic

2 green onions, sliced

2 tablespoons fresh lemon juice

Olive oil and curry powder

Olive oil

2 tablespoons mashed cooked peas

1 (6 oz) container plain Greek yogurt

Pinch red pepper flakes

Pinch of salt and pepper

1 large sweet potato, peeled and cut into small ½-inch wide sticks

1 slice whole wheat bread, toasted

Equipment:

food processor

baking sheet

bowl

oven

Cooking instruction summary:

Heat oven to 400 degrees F. Lightly brush a baking sheet with olive oil.In a food processor, pulse toasted wheat bread to a fine crumb. Measure out 2 tablespoons into a small bowl; discard remaining breadcrumbs or save for another use.Add cup chickpeas and green onions to food processor; pulse until finely chopped. Add to small bowl with breadcrumbs along with dill weed and lemon juice; stir to combine.Add remaining chickpeas, mashed peas, cumin and a pinch of salt and pepper to food processor; process until smooth (add a splash of olive oil if needed to make sure mixture is smooth and not dry). Add to small bowl with chickpea-onion mixture and stir until well combined.Form mixture into 12 small patties, each about -inch thick. Place on prepared baking sheet. Lightly brush tops of patties with olive oil. Bake 15 to 20 minutes, flipping patties halfway through until golden brown and baked through.Meanwhile, make the yogurt sauce: In a small bowl, combine yogurt, garlic, curry powder and red pepper flakes. Serve with patties.To make the sweet potato oven fries: Heat oven to 450 degrees F. Toss sweet potato sticks with a little olive oil and a dash or two of curry powder; spread in one layer on a baking sheet. Bake on a rack in lower third of oven 20 minutes, then transfer sheet to a rack in upper third of oven for 7 to 10 minutes, until fries are baked through and crisp on the outside.NOTE: The patties also freeze really well in an airtight container for up to 2 months, so feel free to double or triple the recipe to keep some on hand.

 

Step by step:


1. Heat oven to 400 degrees F. Lightly brush a baking sheet with olive oil.In a food processor, pulse toasted wheat bread to a fine crumb. Measure out 2 tablespoons into a small bowl; discard remaining breadcrumbs or save for another use.

2. Add cup chickpeas and green onions to food processor; pulse until finely chopped.

3. Add to small bowl with breadcrumbs along with dill weed and lemon juice; stir to combine.

4. Add remaining chickpeas, mashed peas, cumin and a pinch of salt and pepper to food processor; process until smooth (add a splash of olive oil if needed to make sure mixture is smooth and not dry).

5. Add to small bowl with chickpea-onion mixture and stir until well combined.Form mixture into 12 small patties, each about -inch thick.

6. Place on prepared baking sheet. Lightly brush tops of patties with olive oil.

7. Bake 15 to 20 minutes, flipping patties halfway through until golden brown and baked through.Meanwhile, make the yogurt sauce: In a small bowl, combine yogurt, garlic, curry powder and red pepper flakes.


Serve with patties.To make the sweet potato oven fries

1. Heat oven to 450 degrees F. Toss sweet potato sticks with a little olive oil and a dash or two of curry powder; spread in one layer on a baking sheet.

2. Bake on a rack in lower third of oven 20 minutes, then transfer sheet to a rack in upper third of oven for 7 to 10 minutes, until fries are baked through and crisp on the outside.NOTE: The patties also freeze really well in an airtight container for up to 2 months, so feel free to double or triple the recipe to keep some on hand.


Nutrition Information:

Quickview
255k Calories
0.47g Protein
28g Total Fat
1g Carbs
2% Health Score
Limit These
Calories
255k
13%

Fat
28g
43%

  Saturated Fat
3g
24%

Carbohydrates
1g
1%

  Sugar
0.31g
0%

Cholesterol
0.06mg
0%

Sodium
3mg
0%

Get Enough Of These
Protein
0.47g
1%

Vitamin E
4mg
27%

Vitamin K
17µg
17%

Vitamin A
340IU
7%

Manganese
0.04mg
2%

Iron
0.28mg
2%

Folate
5µg
1%

Fiber
0.33g
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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