Chickpea Patties with Arugula and Yogurt
A variation on a Jack Bishop recipe. Very fast (no chopping!), very tasty.
- 2 cans chickpeas, drained and rinsed
- 1/2-3/4 cup fresh flat-leaf parsley (some thin stems okay)
- 2 large cloves garlic
- 1/2 tsp cumin
- 1/2 tsp crushed red pepper
- 1/4 tsp salt or to taste
- 1/4 cup flour
- extra virgin olive oil
- 1 large bunch arugula
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 cup Middle-Eastern style yogurt
- Salt to taste (1/4 tsp?)
- Pressed garlic to taste (2 small cloves?)
Rinse and dry the arugula. (If it's dirty, let it soak while you make the chickpea patties.)
Combine chickpeas, parsley, garlic, cumin, red pepper, and salt in a food processor. Process until smooth. You may need to scrape down the sides of the bowl once or twice. If it won't combine, drizzle in a tablespoon of water. (Or don't dry the parsley very well.)
While the processor is running, sprinkle in the flour and mix until just combined.
Heat a tablespoon or so of olive oil over medium heat in a large skillet. Form the dough into 3-inch patties and place in the pan. Brown, then flip and brown the other side (about 4 minutes a side).
While the patties are cooking, mix the salad in a bowl. Combine the yogurt ingredients and beat with a fork to combine.
Serve hot chickpea patties over salad topped with a large spoonful of yogurt.