2 teaspoons olive oil, divided
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup chopped onion
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/2 cup fresh breadcrumbs
3 Tablespoons cornmeal, divided
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.
2. Place onion mixture, chickpeas, breadcrumbs, 2 Tablespoons cornmeal, salt, and red pepper in a food processor. Pulse 2 times or until combined and chunky.
3. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 Tablespoon cornmeal.
4. 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.
Yield: 4 servings