The pups are taking over – under their feet was the layout of my newest quilt. Clearly I wasn’t giving them enough time or attention that morning. Take them for a nice long walk and they are far more complacent.
I have been a huge fan of Jenny and Dinner a Love Story for years now. Her newest book is about reinvigorating the family dinner – getting you out of your rut and into the routine of making dinners you can feel good about. Life has been very hectic at the Bliss house with my internship in full swing and C’s work going nonstop. With all of this I have felt the draw, as all busy families do, to order out or use pre-made items instead of cooking as I did before I started juggling my research job and my internship. We started the 30-day challenge from Jenny’s latest book on Sunday – 30 days of home-cooked family meals. She also encourages that you try new recipes during this time so that’s just what we’ve done so far. Because the days are so crazy I’ve planned out our meals based on recipes that take about 20 minutes to get on the table and ones that I can do a little bit ahead of time.
These chickpea patties have been on my list of things to make for weeks (6 to be exact). It’s the one recipe that kept getting pushed back because I was too tired to cook or I thought it would be too time consuming. This was such an easy recipe and very tasty. The patties are light with a great texture and that yogurt sauce is cool and refreshing.
Chickpea Patties with Yogurt-Cucumber Sauce, adapted from Cooking for Two
- 1 cucumber, peeled and diced
- ½ cup nonfat Greek yogurt
- 3 scallions, sliced
- 3 tablespoons minced parsley
- 1 can chickpeas, rinsed and drained
- 2 large eggs
- 4 teaspoons olive oil
- ½ teaspoon garam masala
- ¼ teaspoon cayenne pepper
- ½ cup breadcrumbs
- 1 small shallot, diced
- Preheat oven to 350 degrees. Line a cookie sheet with a cooling rack.
- In a medium bowl, mix together the yogurt, half of the - parsley, scallions and cucumber. Season to taste with salt and pepper, set aside.
- In the bowl of a food processor pulse together the remaining ingredients until well combined but not pureed - you want a bit of texture, similar to a falafel.
- Use a disher or ice cream scoop to equally portion out the chickpea mixture. Flatten out the mixture into 2-3" patties.
- Heat a large skillet over medium-high heat and spray with nonstick spray. Cook the patties until golden brown, approximately 3-4 minutes per side.
- Once browned, transfer to the cookie sheet in keep warm in the oven until ready to serve.
- Serve patties with a dollop of the yogurt mixture and a side salad of tomatoes, the other half of the cucumber, feta cheese and olive oil.