Spiced Apricot Chickpea Patties

As I said in the last post, JJ and I went to Mandaloun last weekend, my favorite Lebanese restaurant. We first learned about Mandaloun when they signed up to host a Bite Club event when I was the host. We had such an amazing meal there, when Mandaloun offered a Groupon a few weeks later, I jumped right on it. When we ordered, I went with the Vegetarian Mezze because I knew it was delicious, but JJ opted for something new. He chose the Chicken Schwarma, which was much different than most versions. The chicken was cooked in a cumin and cinnamon laced sauce with pieces of plump apricot. I tasted a bit of the sauce and apricot drenched pita, and it was so delicious. I love cinnamon in savory dishes, but rarely use it myself. 

Later in the week, I couldn't get the flavors out of my head, so I decided to make it into a vegetarian dish. I thought about just subbing chickpeas for the chicken, but instead made a patty that could be stuffed in a pita and served with the tabbouli. The patties are a simple mixture, full of flavor and spice. The apricots get so plump and juicy, and the greek yogurt adds a nice tang. 

Spiced Apricot Chickpea Patties

1 15 oz. can of chickpeas, drained and rinsed

1/4 c. diced dried apricots

1 tsp. ground cumin

1/2 tsp. ground cinnamon

1/2 tsp. smoked paprika

1 tsp. salt

1/2 tsp. pepper

3 scallions, sliced thin

1 egg white

1/4-1/2 c. panko breadcrumbs

For serving:

Greek yogurt

Pita 

Tabbouli

Add chickpeas to a large mixing bowl.

Using a potato masher, mash the chickpeas until about half are pasty and half are broken into pieces.

Add apricots, cumin, cinnamon, paprika, salt, pepper and scallions.

In a small dish, whip egg white to a froth, add to chickpea mixture.

Using a spatula, begin folding ingredients together, adding breadcrumbs as necessary to hold mixture together.

Place in the refrigerator for 10 minutes.

Preheat a skillet over medium heat.

Add a thin layer of olive oil or spray with non-stick cooking spray.

Score chickpea mixture into fourths, form 4 patties and drop into the skillet. 

Cook for 5-7 minutes, then flip and cook for another 5 minutes, until browned.

Serve with pitas, yogurt and tabbouli.