Great as a base for the Caponata Stew or as mini hors d’hoeurves. This photo doesn’t do them justice – they are tasty little guys!

Ingredients:

• 2-15oz. cans of chickpeas, drained and rinsed
• 4 green onions, chopped
• 1/4c. tahini or unsweetened peanut butter
• 2T. lemon juice
• 1T. olive oil
• 2 cloves garlic, minced
• 1t. lemon zest
• 1t. salt

1. Preheat oven to 350 degrees. Process 2 1/4c chickpeas, green onions, tahini, lemon juice, olive oil, garlic, lemon zest and salt in a food processor until coarsely chopped and combined. Transfer to a bowl and stir in remaining chickpeas.
2. Coat baking sheet with cooking spray. Shape into 12 patties. Spray the tops with cooking spray. Bake 30 minutes.
3. Serve warm or at room temp.

Serves 6. per serving: 209 cal, 9g protein, 10.5g fat (1g saturated), 6g fiber, 4g sugar
Vegetarian Times Magazine, Feb 2007, Issue 347