Two-Corn Garbanzo Patties
  • 1teaspoon plus 1 tablespoon canola oil
  • 1 1/2cups fresh or frozen and thawed corn kernels
  • 2tablespoons chopped shallots
  • 1/4teaspoon dried thyme
  • 1teaspoon chopped fresh Italian parsley
  • 119-ounce can garbanzos (chickpeas), drained and rinsed
  • 1cup fresh French bread crumbs
  • 2tablespoons fine cornmeal
  • 1teaspoon salt
  • 2tablespoons minced red bell pepper
  • 2teaspoons polentacoarse cornmeal
  • 1/4cup fresh lemon juice
  • 1/2cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 15-ounce bag arugula leaves
  • Fresh thymefor garnish
  1. Heat 1 teaspoon canola oil in a large nonstick pan over medium-high heat. Add corn kernels, shallots, dried thyme, and parsley. Sauté for 3 minutes.
  2. In a food processor, place garbanzos, bread crumbs, cornmeal, salt and red bell pepper. Pulse until chunky. Add corn-shallot mixture and pulse about 10 times. Do not overprocess.
  3. With wet hands, form mixture into six equal patties, about 1/2-inch thick. Dredge patties in polenta on both sides. Heat remaining 1 tablespoon canola oil in a skillet over medium-high heat. Add three patties at a time and cook 4–5 minutes, until golden brown. Turn over and cook for an additional 4 minutes. Repeat with last three patties.
  4. In a small bowl, mix lemon juice with olive oil. Season to taste with kosher salt and pepper. Toss desired amount with arugula leaves. Spread arugula leaves on plates. Top with corn patty and garnish with fresh thyme. Serve with leftover dressing.
Recipe Notes
Nutrition Facts
Two-Corn Garbanzo Patties
Amount Per Serving
Calories 291
% Daily Value*
Sodium 586mg 24%
Total Carbohydrates 36g 12%
Dietary Fiber 6g 24%
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 291 cal, 42% fat cal, 14g fat, 2g sat fat, 0mg chol, 7g protein, 36g carb, 6g fiber, 586mg sodium