Prep 14 minutes
Cook 25 minutes
Serves 3 / Make your own bread crumbs by grinding gluten-free bread in a food processor. Save time by prepping the cucumber-feta salad while the patties cook. Toast sesame seeds by stirring them frequently in a hot, dry skillet until fragrant and golden. Serve with Greek yogurt mixed with chopped fresh dill.
2 tablespoons lemon juice, divided
1 (15-ounce) can salt-free chickpeas, drained
¼ cup chopped fresh parsley
2 large egg whites
1/3 cup gluten-free bread crumbs
2 cloves garlic, minced
1 tablespoon toasted sesame seeds
¼ teaspoon dried thyme
1 ½ teaspoons paprika
1/4 teaspoon salt, or to taste
4 teaspoons olive oil
1 medium cucumber
2 ounces feta cheese, crumbled
1. Put 1 tablespoon lemon juice and next nine ingredients (chickpeas through salt) in a food processor. Pulse until finely chopped, but not puréed. Form chickpea mixture into three ¾-inch-thick patties, pressing firmly to compress so they don’t crumble.
2. Heat a skillet over medium heat; then add olive oil. Cook patties 5 minutes. Flip and cook for 4–5 more minutes, until a sharp knife inserted into a patty’s center feels hot to the touch.
3. While patties cook, dice cucumber. Combine remaining 1 tablespoon lemon juice, cucumber, and feta in a small bowl.
4. Remove cooked patties to serving plates. Top with cucumber-feta salad and serve immediately.
PER SERVING: 470 cal, 14g fat (7g mono, 3g poly, 4g sat), 16mg chol, 21g protein, 64g carb, 19g fiber, 683mg sodium