Mediterranean Smashed Chickpea & Herb Patties with Warm Lemon-Dill Pearl Couscous

Ingredients

• 1 15-ounce can Canned Chickpeas
• 5 tbsp Fresh Parsley
• 3.33 tbsp Fresh Dill
• 1 tsp Lemon Zest
• 1 clove Garlic
• 2 tbsp Whole Wheat Flour
• 1/2 tsp Ground Cumin
• 1/8 tsp Salt
• Pinch Black Pepper
• 2 tbsp Olive Oil
• 1/2 cup Pearl Couscous
• 1 cup Low-Sodium Vegetable Broth
• 1/2 small Cucumber
• 1/2 cup Cherry Tomatoes
• 1/4 cup Kalamata Olives
• 1/4 small Red Onion
• 2 tbsp Extra Virgin Olive Oil
• 1.5 tbsp Fresh Lemon Juice
• 1/2 tsp Dried Oregano

Instructions

1. Initial Prep (7 minutes): Drain and rinse chickpeas thoroughly. Transfer to a medium bowl and coarsely mash with a fork or potato masher, leaving some whole for texture. Finely chop all required fresh parsley (5 tbsp total) and dill (3 tbsp + 1 tsp total). Zest the lemon (1 tsp) and then juice it (1.5 tbsp). Mince the garlic clove. Dice the cucumber, halve the cherry tomatoes, slice the pitted Kalamata olives, and very finely dice the red onion.
2. Vinaigrette & Patties Mix (3 minutes): In a small bowl, whisk together the 2 tbsp extra virgin olive oil, 1.5 tbsp fresh lemon juice, 1 tsp chopped dill, 1/2 tsp dried oregano, and an optional pinch of salt and pepper. To the mashed chickpeas, add 4 tbsp chopped parsley, 2 tbsp chopped dill, lemon zest, minced garlic, 2 tbsp whole wheat flour, 1/2 tsp ground cumin, 1/8 tsp salt (or to taste), and a pinch of black pepper. Mix well to combine.
3. Cook Couscous & Start Frying Patties (8 minutes): In a small saucepan, bring 1 cup low-sodium vegetable broth (or water) to a boil. Stir in 1/2 cup pearl couscous. Reduce heat to low, cover, and simmer for 7-10 minutes, or until all liquid is absorbed and couscous is tender. WHILE the couscous simmers, heat 2 tbsp olive oil in a large non-stick skillet over medium heat. Divide the chickpea mixture into 4 equal portions and gently flatten them into patties, about 1/2-inch thick. Carefully place 2 patties in the hot skillet. Cook for 4 minutes until golden brown.
4. Finish Frying Patties (4 minutes): Flip the patties and cook for another 4 minutes on the second side, until golden brown and crisp. If needed, fry the remaining 2 patties in a second batch or simultaneously in another pan/larger skillet if available.
5. Assemble & Serve (4 minutes): Once couscous and patties are cooked, transfer the warm couscous to a medium bowl. Add the diced cucumber, halved cherry tomatoes, sliced Kalamata olives, finely diced red onion, 1 tbsp chopped fresh dill, and 1 tbsp chopped fresh parsley. Pour the prepared vinaigrette over the warm couscous mixture and toss gently to combine. Divide the warm pearl couscous salad between two plates and top each with two Mediterranean Smashed Chickpea & Herb Patties.

Nutrition (per serving)