Za’atar Chickpea Patties
with roasted eggplant and bulgur salad

Name: Za’atar Chickpea Patties
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup Bulgur, uncooked; 2 cans Beans, garbanzo (14 oz / 397 g), drained and rinsed; 2 Tbsp Soy sauce, low-sodium; 1 Tbsp Za'atar; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Eggs; 3/4 cup Panko breadcrumbs; 1 1/2 Tbsp Flour, all-purpose; 1 Lemons, wedges; 1 Tbsp Oil, cooking; for serving Yogurt, plain or Greek; 1 Tbsp Lemon juice; 1 Tbsp Vinegar, apple cider; 1 tsp Mustard, Dijon; 3 Tbsp + 2 Tbsp Oil, olive; 1 lb Eggplants, Chinese or Japanese, cubed (sub Italian eggplant); 3/4 cup Parsley, curly-leaf, chopped; 8 leaves Mint, fresh, finely chopped; 1/4 cup Pistachios, shelled (sub pine nuts)

Active: 45 Total: 45

Original GF Paleo Vegetarian

Using za'atar to season chickpea patties really allows its herby, savory flavor to shine. This meal takes inspiration from the Mediterranean with a side dish of warm eggplant and grain salad.
Smarts: If you're making Thursday's meal, be sure to make a double batch of bulgur tonight.

Ingredients

Metric

Servings:

Bulgur:

Bulgur, uncooked - 1 cup

Za’atar Chickpea Patties:

Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
Soy sauce, low-sodium - 2 Tbsp
Za'atar - 1 Tbsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Eggs - 1
Panko breadcrumbs - 3/4 cup
Flour, all-purpose - 1 1/2 Tbsp
Lemons - 1 , wedges
Oil, cooking - 1 Tbsp
Yogurt, plain or Greek - for serving

Roasted Eggplant Salad:

Lemon juice - 1 Tbsp
Vinegar, apple cider - 1 Tbsp
Mustard, Dijon - 1 tsp
Oil, olive - 3 Tbsp + 2 Tbsp
Eggplants, Chinese or Japanese - 1 lb , cubed (sub Italian eggplant)
Parsley, curly-leaf - 3/4 cup , chopped
Mint, fresh - 8 leaves , finely chopped
Pistachios, shelled - 1/4 cup (sub pine nuts)

Prep

Cook bulgur - (If prepping right before cooking, get oven heating first; double if making Thursday’s meal.) Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)
Make dressing - Whisk together lemon juice, vinegar, mustard, and first portion of olive oil. (Can be done up to 5 days ahead)
Eggplant - Cube eggplant. (Can be done up to 5 days ahead)
Make chickpea patties - Drain and rinse beans. Mash beans in a food processor or in a bowl using a potato masher or pastry blender (it’s okay if some larger pieces remain). Add soy sauce, za'atar, salt, black pepper, eggs, panko, and flour. Mix everything together until evenly combined. Use your hands to make small patties 2" / 5 cm across or about 5 / serving. (Note: The mixture should be fairly sticky, but if it’s too sticky to work with, add some more flour a spoonful at a time.) (Can be done up to 3 days ahead)
Lemons / Parsley / Mint - Prep as directed.

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Make

Heat oven to 425F / 218C degrees.
Toss eggplant with second portion of olive oil and season with some salt. Spread out on a sheet pan.
Bake eggplant, turning with a spatula halfway through cooking, until very tender, 20 to 25 minutes.
While eggplant bakes, sear the chickpea patties. Heat a large skillet with cooking oil over medium heat. Add chickpea patties in a single layer (do this in batches if needed). Sear on both sides until golden brown and cooked through, 6 to 8 minutes total.
In a mixing bowl, combine roasted eggplant and dressing. Stir in bulgur (reserve half if doubled), parsley, mint, and pistachios. Season with some salt and pepper.
Serve chickpea patties with yogurt and lemon wedges for squeezing over top. Enjoy salad on the side.

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