Full disclosure: I am NOT a recipe developer. I totally envy all the bloggers and recipe developers who come up with the most creative ideas and make them look like a piece of cake (pun intended – sorry). But, I am a dietitian who loves to cook, and, with loving to cook, has come some knowledge of what works and what doesn’t in the kitchen.
Nearly everything I make reflects my nutrition philosophy and what I try to teach my clients – that healthy eating should taste good and be as easy as possible. We’re all busy, and if something – whether it’s our meals or exercise – is easy and convenient, we’re much more likely to do it. For that reason, none of my recipes have crazy ingredients or complicated steps. They should be simple enough for even the most inexperienced of home chefs. Trust me – if I can make them, you can. I happen to think they usually taste pretty good too (but if you don’t believe me, I promise, my very honest fiancé *almost* always loves my cooking too).
Makes: 6 fritters
Serving size: 2 fritters
½ cup whole wheat bread crumbs
2 teaspoons minced garlic
¼ cup chopped fresh parsley
¼ cup grated parmesan
1 teaspoon olive oil + 1 tablespoon olive oil
2 teaspoons lemon juice
1 can (15.5 oz) low sodium chickpeas, rinsed/drained
Pair with a salad or roasted veggies for one of the easiest balanced dinners EVER.
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