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:
covered percent of daily need
