2 tsp. olive oil, divided
\n1-1\/2 C. fresh corn kernels (about 3 ears)
\n1 C. chopped onion
\n1 tsp. minced fresh or 1\/4 tsp. dried thyme
\n1 (19-oz.) can chickpeas (garbanzo beans), rinsed and drained
\n1\/2 C. fresh breadcrumbs
\n3 T. cornmeal, divided
\n1\/2 tsp. salt
\n1\/4 tsp. ground red pepper
\nCooking spray<\/p>\n
Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; saut\u00e9 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.<\/p>\n
4 servings<\/p>\n
Calories: 253
\nFat: 5.4g
\nFiber: 5.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
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; saut\u00e9 2 minutes. Place onion mixture, chickpeas, breadcrumbs, 2 T….<\/p>\n