If I see a recipe for falafel or some variation of that idea, I usually want to try it right away. This one was no exception. I always have chickpeas/garbanzo beans in my pantry and this recipe took minutes to prepare.
I didn't have tomatoes, red onion, or pita, but I really liked this salad with just the fritters, mixed greens, and the yogurt dressing. I made it for lunch for me and the girls and we ate the leftover fritters the next day just dipped in the yogurt sauce.
These fritters had good flavor-from the cumin and don't require alot of oil for cooking. Yay! for healthy lunches!
- Meditteranean Salad with Chickpea Fritters from Real Simple Magazine
- 1 15.5-ounce can chickpeas, rinsed
- 1/2 cup fresh flat-leaf parsley
- 1 clove garlic, chopped
- 1/4 teaspoon ground cumin
- Kosher salt and black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil (I used 1 Tbls)
- 1/2 cup low-fat yogurt (preferably Greek)
- 3 tablespoons fresh lemon juice
- 8 cups mixed greens
- 1 cup grape tomatoes
- 1/2 small red onion, thinly sliced
- Pita chips (optional)
1. In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.
2. Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.
3. In a small bowl, whisk the yogurt, lemon juice, and 1/4 teaspoon each salt and pepper. Divide the greens, tomatoes, onion, and chickpea patties among plates. Drizzle with the dressing and serve with the pita chips, if using.
One Year Ago-Weekly Lunchbox #2-Rice Cube and Tofu Salad, Turkey-Ricotta Meatballs, Chocolate Chip Zucchini Cookies, Marinated Vegetables, and English Muffin Pizza