Chickpea and Corn Patties

5 from 1 vote

Chickpea patties made with garbanzo beans and corn are a great vegetarian recipe that makes a delicious main dish or side dish recipe in just 20 minutes.

Course Main Dish

Cuisine American

Keyword Chickpea and Corn Patties, Chickpea Patties

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 251kcal

Author Shelby Law Ruttan

Equipment

Ingredients

2 teaspoons olive oil divided
1½ cups frozen corn , thawed
½ medium onion chopped
1 teaspoon minced fresh thyme
19 ounces canned chickpeas rinsed and drained
½ cup fresh breadcrumbs
½ teaspoon salt
¼ teaspoon ground red pepper
4 teaspoons cornmeal
cooking spray
4 tablespoons sour cream
4 tablespoons salsa
1 thyme sprig , garnish (optional)

Instructions

In a large skillet over medium-high heat, add 1 teaspoon oil and heat until hot.
Add corn, onion, and minced thyme. Saute 2 minutes. Place corn mixture in a large bowl.
Add chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper flakes in a food processor. Pulse 8 times or until combined and chunky (not smooth).
Transfer chickpea mixture to corn mixture and stir to combine.
Using a ¼ cup measuring scoop, divide chickpea mixture into 8 equal portions, shaping each into ½ inch thick patty; dredge in cornmeal.
Heat ½ teaspoon oil in skillet coated with cooking spray over medium-high heat. Add 4 patties; cook 5 minutes. Carefully turn patties over; cook 4 minutes or until golden.
Repeat procedure with ½ teaspoon oil and remaining patties.
Serve with sour cream and salsa. Garnish with thyme sprigs if desired.

Nutrition