119-ounce cangarbanzos (chickpeas), drained and rinsed
1cupfresh French bread crumbs
2tablespoonsminced red bell pepper
1/4cupfresh lemon juice
1/2cupextra-virgin olive oil
Freshly ground black pepper
15-ounce bagarugula leaves
Fresh thymefor garnish
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.
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.
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.
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.
Two-Corn Garbanzo Patties
Amount Per Serving
% Daily Value*
Total Carbohydrates 36g12%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.