Citrus Chickpea and Zucchini Patties with Herb Yogurt Dip
When you think that you have been too much of a carnivore lately, have a break and go vegetarian for at least one meal. Vegetarians and vegans claim how they have felt better after going meatless and it would be inspiring to take one step forward and give it a try. There's nothing better to go for something healthy and eat "plants" (as my daughter used to say) that are full of nutrients. Let's listen to our bodies sometimes and be thankful that we did after a fulfilling meal. My quick and easy meatless recipe is this Citrus Chickpea and Zucchini Patties with Herb Yogurt Dip. It has loads of flavors and healthy all the way through because they are baked in the oven.
The ingredients that you will be needing are basic and available everywhere. Zucchini, precooked canned or bottled chickpeas (or cook from scratch with the dried ones), fresh mint or other fresh mild herbs, organic lemons and clementines (or oranges but I find oranges too strong) are the protagonists in these patties. Don't expect anything close to meat patties because these are vegetables so they taste milder and slightly drier. Serve with a good dollop of Greek yogurt flavored with lemon and mint or look for a vegetable-based alternative if you are vegan. Then eat as is or sandwiched in between a couple of buns. Whatever your choice will be, enjoy your meatless patty option. Then give yourself a pat on the back for choosing healthy for this meal.
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Citrus Chickpea and Zucchini Patties with Herb Yogurt Dip
Yields 8Ingredients:
- 1-1/2 cups precooked chickpeas
- 1-1/2 cups or 2 medium zucchini, sliced in a mandoline slicer
- 1/2 cup flour
- 2 teaspoons organic lemon zest, divided (plus more for garnish)
- 1 teaspoon organic clementine or orange zest (plus more for garnish)
- Salt, to taste
- Black pepper, to taste
- Extra-virgin olive oil
- 1 cup Greek yogurt
- 1 teaspoon finely chopped fresh mint (or chives, thyme, parsley)
Directions:
- Heat the oven to 375 degrees F.
- In a food processor, combine the chickpeas, zucchini, flour, 1 teaspoon of lemon zest, the clementine zest, salt and pepper. Pulse until it becomes a paste.
- Line a baking pan with baking paper, spoon the mixture onto the pan, and make some patties. Leave ample space between the patties. Drizzle the patties with extra-virgin olive oil.
- Bake for 30 – 35 minutes or until cooked through.
- While waiting for the patties to bake, prepare the dip by combining the yogurt, the remaining 1 teaspoon of lemon zest, mint, salt and pepper.
- When the patties are cooked, drizzle with a fresh coating of extra-virgin olive oil, and serve with the yogurt dip. Garnish with the remaining clementine zest. Enjoy while warm.
