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Chickpea Patties with Mango Chutney Recipe

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By Robyn Webb | Jul 12, 2018

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These chickpea patties can be prepared and stored hours before you plan to cook them, saving you time and stress running around your kitchen.
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“The Perfect Diabetes Comfort Food Collection” by Robyn Webb shows readers how to transform classic comfort food recipes into hearty, nutritionally balanced meals. The book provides nearly 100 recipes that are diabetes-friendly and delicious!
  • 26 min

    DURATION

  • 14 min

    COOK TIME

  • 12 min

    PREP TIME

  • 4 servings

    SERVINGS

    Ingredients

  • 2 teaspoons olive oil
  • 1 small onion, diced
  • 3 tablespoons minced celery
  • 2 tablespoons minced red bell pepper
  • 2 tablespoons minced parsley
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1/4 teaspoon ground cumin
  • pinch cayenne
  • pinch sea salt and pepper
  • 2 cups chickpeas, drained and rinsed
  • 1 egg, beaten
  • 1-1/3 cups whole-wheat panko breadcrumbs
  • 1 tablespoon olive oil
  • 4 whole-grain buns, toasted (optional)
  • 4 slices tomato
  • 4 lettuce leaves

Directions

  • Heat the oil in a cast iron skillet over medium heat. Add the onion and sauté for 3 minutes. Add in the celery, red pepper, parsley, and garlic, and sauté for 2 minutes. Add in the curry powder, cumin, cayenne, and a pinch of sea salt and pepper, if desired, and remove from the heat.
  • Puree the chickpeas in a food processor or blender, adding a little water, if necessary. Pulse until you have a coarse puree. Add the chickpeas to a bowl. Add in the vegetable mixture, egg, and breadcrumbs and mix well. Adjust the seasonings with additional salt and pepper, if necessary.
  • Form the mixture into four patties. Heat the cast iron skillet over medium-high heat. Add the olive oil. Add the patties and brown on both sides for about 5 — 6 minutes per side. Add the patties to toasted whole-grain buns and top with tomato, lettuce leaves, and mango chutney, if desired.

Nutrition:

  • Calories: 310
  • Calories from fat: 90
  • Total fat: 10.0 g
  • Saturated fat:
  • Trans fat: 0.0 g
  • Cholesterol: 45 mg
  • Sodium: 200 mg
  • Potassium: 460 mg
  • Total Carbohydrate: 45 g
  • Dietary Fiber: 10 g
  • Sugars: 7 g
  • Protein: 13 g
  • Phosphorus: 225 mg
  • Exchanges/Choices: 2-1/2 Starch; 1 Non-starchy Vegetable; 1 Protein, lean; 1 Fat

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