Ingredients
2 whole scallions, white and green, coarsely chopped
1/4 cup finely chopped parsley
1/3 cup fresh frozen wheat germ (see note)
2 cans (1 pound each)chickpeas, drained and rinsed well
1 teaspoon Madras curry powder
1 large egg and 1 egg white
Sea salt and freshly ground black pepper to taste
3 tablespoons virgin olive oil
6 large sesame seeded kaiser rolls
1 large head Boston lettuce, shredded
1 red onion, thinly sliced
1/2 cup sliced almonds
3/4 cup bottled chutney, preferably Major Grey’s, chopped
1 cup reduced-fat sour cream
Preparation
In a food processor, combine and finely chop scallions, parsley, wheat germ, and chickpeas. Transfer mixture to a bowl and stir in the curry powder, whole egg, egg white, and salt and pepper to taste. Divide mixture into 12 small patties and set aside.
Film a large heavy skillet with the olive oil and heat over medium-high heat. When oil is hot, add the chickpea patties and cook 3 minutes on each side, or until golden brown and crisp.
Divide shredded lettuce between 6 salad plates. Top with thinly sliced red onion, and almonds. In a small bowl, combine the chutney and sour cream and mix well. Divide dressing and dribble evenly over the salads. Top each portion with 2 warm chickpea patties, and serve immediately.
Note: For the freshest taste, use the frozen wheat germ found in natural foods stores.
