Mike's Chickpea & Corn Patties

2 Teaspoons Olive Oil (divided)
1 ½ Cups Corn Kernels (about 2 ears)
1 Cup Chopped Onion
¼ Cup Finely Chopped Red Bell Pepper
1 Teaspoon Minced Fresh Thyme
1 19 Ounce Can Chickpeas (Garbanzo Beans) Rinsed and Drained
½ Cup Bread Crumbs
2 Tablespoons Corn Meal
½ Teaspoon Salt
¼ Teaspoon Red Pepper
4 Tablespoons Cornmeal
Cooking spray
¼ Cup Sour Cream
¼ Cup Salsa
Thyme Sprigs for Garnish


Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, red bell pepper and minced thyme. Sauté 2 minutes. Place onion mixture, chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt and red pepper in a food processor. Pulse 8 times or until combined and still chunky.

Divide chickpea mixture into 8 equal portions shaping each into a ½ inch thick patty. Dredge patty in remaining 4 tablespoons of cornmeal. Heat ½ teaspoon oil in skillet coated with cooking spray over medium high heat. Add 4 patties and cook for 5 minutes. Carefully turn patties over and cook for another 4 minutes or until golden brown. Repeat procedure with remaining 4 patties.

Serve with sour cream and salsa. Garnish with Thyme sprig.

Patties may be frozen before cooking.