Servings: 3

Weight Watcher Smart Points: 6

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Ready In: 30 Minutes

Ingredients

  • ¼ teaspoon black pepper
  • 1 (15 oz) can chickpeas, drained and rinsed
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon cumin
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tablespoons low-fat milk
  • ¼ cup olive oil for frying
  • ¼ cup parsley
  • ½ cup low-fat plain Greek yogurt
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • ¼ cup whole-wheat flour

Instructions

  1. Place chickpeas and parsley in food processor
  2. Pulse to coarsely grind, not until smooth but with no whole chickpeas remaining.Add the remaining ingredients except for the olive oil and process into a smooth, creamy mixture, scraping sides with a spatula as needed
  3. Don't over-process - stop processing as soon as mixture is smooth.Heat the oil in a large skillet over medium heat
  4. Drop the batter onto the skillet, about ¼ cup per cake
  5. I measure with a 4-tablespoon ice cream scoop.Fry on medium heat, about 5 minutes on each side, until deep golden-brown.

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