Chickpea-and-Corn Patties

By Lv2Cook

Ingredients

• 2 teaspoons olive oil divided
• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1 cup chopped onion
• 1 teaspoon minced fresh thyme
• OR
• 1/4 teaspoon dried thyme
• 1 (19-ounce) can chickpeas (garbanzo beans) rinsed and drained
• 1/2 cup fresh breadcrumbs
• 3 tablespoons cornmeal divided
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• Cooking spray

Preparation

Step 1

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes. Place onion mixture, chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper in a food processor. Pulse 2 times or until combined and chunky. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 tablespoon cornmeal. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden.