Mediterranean Chick Pea Patties

I am always on the lookout for veggie burger recipes, so when I found this one in the March 2010 issue of Health Magazine, I knew I had to try it.  It did not disappoint.  Plated and served with a nice green salad, or coleslaw, this is a nutritious and delicious dinner.

I used less oil for cooking than the original recipe calls for, and made a couple of other small changes. This is what I came up with.

Mediterranean Chick Pea Patties
Makes 2 servings, 2 patties each

• 1 cup canned chickpeas, rinsed and drained
• 1/4 cup fresh flat-leaf parsley 
• 1 garlic clove, chopped 
• 1/8 tsp ground cumin 
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 egg white 
• 2 Tbs all-purpose flour, divided 
• 1 tsp olive oil 

1. Pulse first 6 ingredients (through pepper) in a food processor until coarsely chopped and mixture comes together. 
2. Transfer to a bowl, add egg white and 1 Tbs flour; form into 4 (1/2-inch-thick) patties. 
3. Place remaining flour in a small dish and roll patties in it with floured hands; tap off excess flour.
4. Heat oil in a nonstick skillet over medium-high heat. Cook patties for 4-5 minutes per side or until golden.

.Per serving, 2 patties each.
Weight Watchers P+ = 4.
Calories 174; Protein 9g; Carbohydrate 26g; Fat 4g; Fibre 7g.

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