1. Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes.
2. Coarsely chop the garlic in a food processor. Add the mint and pulse until finely chopped. Add the chickpeas and remaining teaspoon salt and pulse until coarsely chopped.
3. Uncover the couscous and fluff with a fork.
4. In a large bowl, combine couscous, chickpea mixture, eggs, and lemon zest, mixing until well combined. Press the couscous mixture into a ¼ measuring cup, smooth the top, and invert the measuring cup to release the cake onto a tray. Repeat with the remaining couscous mixture to make 8-9 cakes.
5. Refrigerate for 10-15 minutes to allow the mixture to set.
6. Heat 1½ tablespoons oil in a large skillet over medium heat until simmering.
7. Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about ¾-inch thickness.
8. Cook, flipping once, until the patties are crisp and golden brown on both sides, about 3-5 minutes per side. Transfer the cooked patties to a paper and keep warm. Add the remaining 1½ tablespoons olive oil to the skillet and cook the remaining cakes the same way.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (149g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 151 (57%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 211.5mg||65 %|
|Sodium 79.5mg||3 %|
|Potassium 316.3mg||8 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 12.8g|
|Protein 11.8g||17 %|
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Calories per serving: 264
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