Chickpea and Corn Fritters - 4 points

2 tsp. olive oil
1 1/2 cups fresh corn kernels
1 cup chopped onion
1 tsp. minced fresh thyme
1 (19-ounce) can chickpeas,rinsed and drained
1/2 cup fresh breadcrumbs
3 Tbsp. cornmeal
1/2 tsp. salt
1/4 tsp. ground red pepper
cooking spray

recipe directions
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.

Place onion mixture, chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper in a food processor. Pulse 2 times or until combined and chunky. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 tablespoon cornmeal. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden.

serves 4

calories	total fat	sat fat	protein	fiber	sodium	carbs	ww pts
283	4	1	10	9	704	54	4