One of the things I want to do this year is change how I eat. Healthy foods need to play a larger role on my plate. If I put myself on a “diet” it’s likely any changes won’t be permanent. It’s happened before. I lose weight but once I start eating other foods again, the pounds always come back and usually bring a few friends! Plus, I know this will be a shock to you, but I LOVE food! (You’re totally surprised, right?) So giving up great taste, just isn’t going to happen! Any changes I make, have to be lifestyle changes AND ones I can live with all the time! Great food, that tastes great too, simply HAS to be part of it!!
Enter, Organic Girl SuperGreens!
This salad blend contains red and green swiss chard, tat soi, arugula and spinach. It’s a powerhouse of great tasting greens, all in one package! POW! Eating healthy never tasted so good!
While I love salads, I know it’s important to add greens to other dishes too! Sometimes I’ll toss a handful of spinach into soup or add SuperGreens to a quiche or omelette. Breakfast smoothies are perfect for spinach and kale. I’ve even used different greens as a stuffing for homemade ravioli! The possibilities are endlessly delicious!
Today, I’m bringing you another delicious option! My SuperGreens and Garbanzo Beans Fritters!
Organic Girl blessed me with the opportunity to create something new with their SuperGreens and I was more than happy to help. These SuperGreens and Garbanzo Beans Fritters go together quickly (about 30 minutes start to finish!) and are packed full of flavor. They are healthy AND tasty! That’s a win-win in my book!
Start with Organic Girl SuperGreens Salad Blend, a can of garbanzo beans (also known as chickpeas) rinsed and well-drained, some garlic (or lots of garlic – that’s up to you!), lots of great seasonings: cumin, cayenne, lemon zest, carrots, seasoned breadcrumbs, a pinch of flour and then some crumbled feta cheese! These are fun to make for St. Patrick’s Day too, because the fritters have all the colors of the Irish flag!
Start by draining and rinsing your garbanzo beans. Toss them into a food processor with all your seasonings and your SuperGreens! Pulse away until everything is finely chopped. You might have to stop and scrape down the sides occasionally. That’s ok!
Dump everything into a big bowl and add some salt and pepper to taste, add the seasoned breadcrumbs (NOTE: I used a handful of leftover garlic and butter croutons, pulsed through the food processor to create seasoned breadcrumbs), a tablespoon or two of flour, one finely shredded carrot and half a cup of crumbled feta cheese.
Form the mixture into eight patties, about 2 ½ inches each. Your hands will turn green as you’re shaping the patties, but it washes right off!
Stick the patties in the fridge to set up a bit – about 10 minutes.
Heat 2 TBS olive oil in a large non-stick skillet over medium-high heat.
Carefully cook the patties in 2 batches (4 patties at a time) until golden brown, about 3-4 minutes per side. These patties are very delicate so be careful when you flip them. You will need to add more oil to the pan and re-heat it between batches, but it’s worth the extra effort!
Serve them with some plain greek yogurt drizzled with a bit of hot sauce! Delicious!
Do you want to know how good these are? I’ve made them three times in the past two weeks. My vegetarian daughter will be so proud! I hope you enjoy them too!!
SuperGreens and Garbanzo Beans
1 5-oz clamshell Organic Girl SuperGreens
1 5.5-oz can Garbanzo beans, well rinsed
2 cloves finely chopped garlic
1 medium carrot, grated finely
¼ tsp cayenne pepper
½ tsp ground cumin
Kosher Salt and Black Pepper to taste
1 Tbls all-purpose flour
1 Tbls lemon zest, finely chopped
¼ cup seasoned breadcrumbs
½ cup crumbled Feta cheese
¼ cup Olive Oil, divided
½ cup plain Greek Yogurt (I used Chiobani)
Sriracha (or your favorite hot sauce) for drizzling
In a food processor, combine the Garbanzo beans, SuperGreens, garlic, cumin, cayenne, lemon zest and a bit of salt and pepper to taste.
Pulse until finely chopped, scraping down the sides of the bowl if necessary.
Dump the mixture into a large bowl and add the shredded carrots, flour, seasoned breadcrumbs and Feta.
Form the batter into eight equal sized patties.
Place patties in the refrigerator to let them set up a little.
Heat half the oil in a nonstick skillet over medium-high heat.
Cook the patties in two batches (4 patties each) until lightly browned, about 2-3 minutes per side.
Between batches, add remaining oil to the pan and reheat before cooking the second batch.
Serve warm, drizzled with Sriracha and plain Greek yogurt for dipping!