Serving Size  : 4

     4     green onion -- chopped fine
   3   cloves   garlic -- minced
  16    ounces    garbanzo beans, canned -- drained and rinsed
  16   ounces   cannellini beans -- drained and rinse   (Use red kidney beans if you can't find)
   2  tablespoon  fresh coriander
   1   tablespoon  lemon juice
   2   teaspoons  ground cumin
     1/2  teaspoon   baking powder
     1/2  teaspoon   ground red pepper
   2   tablespoons   all-purpose flour
   2   tablespoons  vegetable oil   lettuce   tomatoes

  In a medium bowl, combine the green onions, garlic, beans, coriander, lemon juice, cumin, baking powder, and red pepper.  With a fork, coarsely mash the bean mixture.  With floured hands, shape mixture into 12 patties; dredge in the flour.  In a 10 inch skillet, over medium heat, cook 1/2 the patties in half the oil until golden brown on both sides - about 4 minutes; remove and place on paper towels to drain.  Repeat with the rest of the patties - adding the rest of the oil.


 * Serving Ideas : Serve in a Pita Pocket garnished with tomato & lettuce


Notes :   Try adding fat-free sour cream or plain yogurt on top.



  Per Serving:  Calories: 647.2;  Fat: 10.0g;  Protein: 35.7g;  Carbs: 109.9g;  Cholest: 0mg;  Sodium: 430mg

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