Best Zucchini And Chickpea Patties Vegetarian Too Recipes

Zucchini and Chickpea Patties (Vegetarian Too!) image

Provided by mickeydownunder

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 10

Steps:

In large bowl, COMBINE chickpeas (I used canned), breadcrumbs, grated zucchini, finely diced or grated cloves, cumin, cayenne, egg and coriander.
HELPFUL HINT: With the back of a fork, break the chickpeas and make sure all ingredients are well combined.
With hands, form into patties (Makes about 8).
In frypan, heat pan, then oil (I used extra-virgin olive oil), FRY until brown; remove and place on paper towel to drain.
I enjoy these with store bought Greek yogurt.
ENJOY!
NOTE: The patties are supposed to be slightly dry; may need to adjust/increase breadcrumbs slightly by 1/4 cup.

Nutrition Facts : Calories 176.4, Fat 7.4, SaturatedFat 1.1, Cholesterol 23.2, Sodium 249.1, Carbohydrate 22.5, Fiber 2.9, Sugar 1.9, Protein 5.5

Spiced Chickpea and Zucchini Saute image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 9

2 tablespoons canola oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
8 plum tomatoes, chopped
2 cans (15 1/2 ounces each) chickpeas, drained and rinsed
2 zucchini, quartered lengthwise and cut into 1 1/2-inch pieces
Coarse salt and ground pepper

Steps:

In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.
Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.

Nutrition Facts : Calories 271 g, Fat 10 g, Protein 10 g