Adapted from Real Simple by Stoneledge FarmThese patties are as deliciously satisfying as they are versatile. Feel free to switch up the greens and use whatever cheese you have in your fridge.
4cupsSwiss chardstemmed and torn (about ½ bunch), or spinach or other greens (mizuna is delicious in these!)
2ozcrumbled feta cheeseabout ½ cup – goat cheese is delicious, too (or you can make them without cheese)
fresh or dried dill or other herbs like parsleyto taste
¼cupall-purpose flour
olive oil
½cupplain Greek yogurt
hot saucefor serving – I recommend Frank’s hot sauce
Instructions
In a food processor, combine the chickpeas, garlic, cumin, ½ teaspoon salt, and ¼ teaspoon pepper, and pulse until finely chopped. My food processor struggles with this a bit, so I add about 1 tablespoon of olive oil to make it run smoother. Scrape down the sides of the bowl as necessary and transfer contents to a large bowl. Then chop the Swiss chard in the food processor and add to the chickpea mixture, along with the feta, herbs, and flour. Mix until combined. Form the mixture into eight 2½-inch patties.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the patties until browned, 3-4 minutes per side, adding the remaining 2 tablespoons of oil to the skillet for the second batch. They might not come out perfectly shaped, but they will be delicious! Serve with the yogurt and hot sauce.