2 tsp. olive oil, divided
1-1/2 C. fresh corn kernels (about 3 ears)
1 C. chopped onion
1 tsp. minced fresh or 1/4 tsp. dried thyme
1 (19-oz.) can chickpeas (garbanzo beans), rinsed and drained
1/2 C. fresh breadcrumbs
3 T. cornmeal, divided
1/2 tsp. salt
1/4 tsp. ground red pepper
Cooking spray

Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes. Place onion mixture, chickpeas, breadcrumbs, 2 T. cornmeal, salt, and red pepper in a food processor. Pulse 2 times or until combined andchunky. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 T. cornmeal. Heat 1 tsp. 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.

4 servings

Calories: 253
Fat: 5.4g
Fiber: 5.9g