Mediterranean Cauliflower, Spinach, and Chickpea Patties

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Plated chickpea patties

Our chickpea patties have the added goodness of smashed cauliflower, giving them a wonderful light flavor and texture. Then we pack them with veggies like spinach, red pepper, and scallions, and add tasty Mediterranean herbs and spices, such as cumin, turmeric, and parsley. The end result—a great tasting dish, chock full of legume protein and nutritious vegetables.

chickpea patty prepThis recipe is quick and easy when you pre-prep all your veggies.

chickpea patty chopThe chopped vegetables, herbs, and spices are added to the smashed chickpeas and cauliflower.

uncooked chickpea pattyScoop up handfuls of the mixture and shape into patties, coating lightly with panko.

chickpea patties cookingCook the patties undisturbed until golden brown.

Mediterranean Cauliflower, Spinach, and Chickpea Patties
Serves 4 to 6

3 cups cauliflower florets, approximately 2-inch pieces
1 1/2 cups cooked chickpeas (or one 15-ounce can organic chickpeas, rinsed and drained)
1/2 cup tightly packed frozen chopped spinach, thawed and squeezed of excess liquid
3/4 cup finely chopped red peppers
4 scallions, white and light green parts, finely chopped
3 cloves garlic, minced
2 tablespoons finely chopped Italian (flat-leaf) parsley
1/4 teaspoon cumin
1/4 teaspoon turmeric
Sea salt
Freshly ground black pepper
2 large organic eggs, lightly beaten
1/2 cup plus 1/4 cup panko breadcrumbs
4 tablespoons extra virgin olive oil
1 cup dressing or sauce of your choice (tahini**, salsa, spiced yogurt, etc.)

Place the cauliflower in a steamer basket and cook over medium-high heat until just tender, 8 to 10 minutes. Set aside.

Meanwhile, preheat the oven to 350° F. Line a rimmed baking sheet with parchment paper and line a large platter, or another baking sheet, with wax paper.

Place the chickpeas into a large mixing bowl and using a potato masher or fork; mash the chickpeas until they are crushed. Add the cauliflower and mash again until the ingredients are well smashed (but not smooth.) Add the spinach, red peppers, scallions, garlic, and parsley and mix well. Stir in the cumin, turmeric, 1 teaspoon of salt, and 1/4 teaspoon of pepper and mix. Add the eggs and 1/2 cup of the panko, stirring to combine all the ingredients.

Place the remaining 1/4 cup of panko breadcrumbs in a shallow dish. Take a handful of the chickpea mixture and shape into a patty approximately 1/2-inch thick. Coat lightly with the panko. Place the formed patty on the wax paper lined platter or baking sheet. Repeat with the remaining chickpea mixture; you will have 8 to 10 patties.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat until shimmering. Place half the patties in the pan, and cook undisturbed until golden brown, about 4 minutes. Flip the patties and cook until the second side is golden, about 4 minutes more. Transfer the patties to the parchment lined baking sheet. Wipe the skillet clean with paper towel, heat the remaining oil, and cook the remaining patties. Add these to the baking sheet, place it in the oven and cook for 10 minutes.

Transfer the patties to a platter, season with additional salt and pepper to taste, and serve hot with the sauce passed separately.

Close up chickpea patty

**Poblano-Tahini Sauce
1/3 cup roughly chopped poblano pepper
1 clove garlic, quartered
1/3 cup tahini (sesame paste)
1 tablespoon extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1/2 cup water, or more as needed
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Place all of the dressing ingredients in a blender or the bowl of a food processor, and blend until smooth. (Add additional water to attain your desired consistency.) Set aside.

Poblano Tahini

 

Zucchini, Mushroom, Pepper, and Gruyere Frittata

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finished frittata in skillet

Until recently eggs have at times gotten a bad rap. Research now suggests however, that eggs are in fact healthy for us and they are packed with vitamins and minerals. Frittatas are one of those dishes that are perfect for any meal—we make them for breakfast, lunch, and dinner, or serve them as an appetizer when entertaining. They taste just as good cold, room temperature, or hot out of the oven and they are easy to prepare—you need just one skillet and the filling options are endless. We chose mushrooms, peppers, onions, and zucchini, but if you have other vegetables in your fridge you want to use up—go for it. Most important tip; for the filling, stick to ingredients that are already cooked—too much moisture dilutes the eggs.

Veggies in bowls for frittataWe use onions, peppers, mushrooms, zucchini, and Gruyere cheese.

frittata veggies in skilletAll the vegetables cook in the skillet, and then the eggs are added.

 

Zucchini, Mushroom, Pepper, and Gruyere Frittata
4 servings

1 tablespoon plus 1 teaspoon olive oil
1 cup finely chopped yellow onions
1 cup stemmed and thinly sliced cremini mushrooms
½ cup diced red peppers, cut into ½ inch cubes
½ cup diced green peppers, cut into ½ inch cubes
1 cup sliced zucchini, cut into ¼ inch rounds
Kosher salt
Freshly ground black pepper
8 large eggs
1/3 cup whole milk
¾ cup shredded Gruyere cheese

Preheat the oven to 350°F.

Heat the oil in a 10-inch ovenproof skillet over medium-low heat. When shimmering, add the onions and sauté until translucent, about 4 minutes. Add the mushrooms and cook until softened and most of their liquid is released, about 3 minutes. Stir in the peppers, and after one minute add the zucchini. Cook for an additional 3 minutes, or until the zucchini begins to soften. Add ¼ teaspoon of salt and 1/8 teaspoon of pepper and mix.

Meanwhile, whisk the eggs, just enough to combine the whites and yolks (over-beating will cause the frittata to fall). Add ½ teaspoon of kosher salt and ¼ teaspoon of pepper. Add the milk and ½ cup of the cheese and gently mix.

Pour the egg mixture over the vegetables in the skillet covering them evenly. Cook the frittata, without stirring, until it’s edges start to set and curl away from the pan, about 5 minutes.

Place the skillet in the oven and cook for about 18 minutes or until puffed and set (be careful not too overcook). Remove from the oven, sprinkle the remaining ¼ cup of cheese over the top and bake in the oven for an additional 2 minutes. Turn the oven on to broil, and cook for 1 to 2 minutes or until the cheese on the top is lightly golden.

Slice the frittata into wedges and serve.

1st plated frittata

 

 

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