Featured: Curly kale, mint, basil
Cuisine: Middle Eastern/Modern
Why it’s heart-healthy: High in fiber and plant protein, which help lower cholesterol and keep you full
Allergens & swaps:
- Contains: Dairy (dip), gluten (breadcrumbs)
- Swap with: Gluten-free oats or flaxmeal; use vegan yogurt for the dip
Tip: Bake instead of pan-frying for a lighter preparation.
Ingredients
1 can chickpeas, drained
1 cup curly kale, chopped
1/4 cup oats (or GF oats)
1 garlic clove
1 tbsp fresh basil, chopped
1 tbsp fresh mint, chopped
1/4 cup Greek yogurt (or vegan yogurt)
Juice of 1/2 lemon Salt and pepper to taste
Preparation
In a food processor, blend chickpeas, kale, oats, garlic, basil, and mint until combined.
Form mixture into patties.
Cook in a lightly oiled skillet for 3–4 minutes per side until golden.
Mix yogurt with lemon juice, salt, and pepper for dipping sauce. Serve warm with dip on the side.