Though this recipe is vegan, you will never tire of adding this to your diabetic diet. Zucchini and chickpea patties are made even more sumptuous with the ranch-tahini sauce, arugula, and tomato slices. You can choose to serve them in whole grain pitas or burger buns. If you make extra sauce, you can use it as a dressing for salads or a dip for veggie sticks or sweet potato fries.
What you need:
• 4 tomato slices
• 4 tbsps of tahini (divided)
• 1 c of fresh arugula
• 1 tbsp of lemon juice
• 4 whole whole grain burger buns or pitas (toasted)
• 3 tsps of white miso (divided)
• 1 tbsp of extra virgin olive oil
• 1 ¼ tsps of onion powder (divided)
• 1/3 c of rolled oats (old-fashioned)
• 1 ¼ tsps of garlic powder (divided)
• ½ c of zucchini (shredded)
• ¼ c parsley leaves (fresh)
• 1 ¼ tsps of ground black pepper (divided)
• ¼ tsp of salt
• 2 tbsps of water
• 1 tsp of ground cumin
• 1 tsp of fresh chives plus 2 tbsps more (chopped and divided)
• 1 can of chickpeas (rinsed)
How you make it:
- In a small bowl, combine pepper, tahini (2 tbsps), onion powder (1/2 tsp), miso (1 tsp), lemon juice, and garlic powder (1/4 tsp). Whisk the ingredients together in some water until you reach a smooth consistency. Add in a teaspoon of chives and set aside.
- Get your food processor and with it, blend salt, chickpeas, remaining tahini, cumin, remaining miso, onion powder (3/4 tsp), pepper (1 tsp), and garlic powder (1 tsp). Pulse it, then scrape off the mixture that stuck to the sides. Repeat until you reach a coarse, thick batter that can hold together. Fold in the remaining chives and parsley until the herbs are incorporated into the mix evenly and chopped finely. Transfer the mixture into a mixing bowl.
- Get clean paper towels and wrap the zucchini in them. Squeeze out the excess moisture from them.
- Fold in the oats and the drained zucchini into the chickpea batter. Use your hands to mash and press everything together. Make 4 patties.
- Get your non-stick pan or skillet and place it over medium heat. Cook the patties in some olive oil until they are crisp and golden brown.
- Toast the buns or pitas and assemble with the ranch-tahini sauce, slices of tomato, and arugula.
*** Each serving has 15 g of fat, 373 calories, 13 g of protein, 49 g of carbohydrates, 531 mg of sodium, 9 g of fiber, and 0 calories.
You can choose to serve them in whole grain pitas or burger buns. If you make extra sauce, you can use it as a dressing for salads or a dip for veggie sticks or sweet potato fries.
What you need:
• 4 tomato slices
• 4 tbsps of tahini (divided)
• 1 c of fresh arugula
• 1 tbsp of lemon juice
• 4 whole whole grain burger buns or pitas (toasted)
• 3 tsps of white miso (divided)
• 1 tbsp of extra virgin olive oil
• 1 ¼ tsps of onion powder (divided)
• 1/3 c of rolled oats (old-fashioned)
• 1 ¼ tsps of garlic powder (divided)
• ½ c of zucchini (shredded)
• ¼ c parsley leaves (fresh)
• 1 ¼ tsps of ground black pepper (divided)
• ¼ tsp of salt
• 2 tbsps of water
• 1 tsp of ground cumin
• 1 tsp of fresh chives plus 2 tbsps more (chopped and divided)
• 1 can of chickpeas (rinsed)
How you make it:
- In a small bowl, combine pepper, tahini (2 tbsps), onion powder (1/2 tsp), miso (1 tsp), lemon juice, and garlic powder (1/4 tsp). Whisk the ingredients together in some water until you reach a smooth consistency. Add in a teaspoon of chives and set aside.
- Get your food processor and with it, blend salt, chickpeas, remaining tahini, cumin, remaining miso, onion powder (3/4 tsp), pepper (1 tsp), and garlic powder (1 tsp). Pulse it, then scrape off the mixture that stuck to the sides. Repeat until you reach a coarse, thick batter that can hold together. Fold in the remaining chives and parsley until the herbs are incorporated into the mix evenly and chopped finely. Transfer the mixture into a mixing bowl.
- Get clean paper towels and wrap the zucchini in them. Squeeze out the excess moisture from them.
- Fold in the oats and the drained zucchini into the chickpea batter. Use your hands to mash and press everything together. Make 4 patties.
- Get your non-stick pan or skillet and place it over medium heat. Cook the patties in some olive oil until they are crisp and golden brown.
- Toast the buns or pitas and assemble with the ranch-tahini sauce, slices of tomato, and arugula.
*** Each serving has 15 g of fat, 373 calories, 13 g of protein, 49 g of carbohydrates, 531 mg of sodium, 9 g of fiber, and 0 calories.
