Middle Eastern Squash & Chickpea Patties with Fried Eggs & Tzatziki

Middle Eastern Squash & Chickpea Patties

with Fried Eggs & Tzatziki

Group Created with Sketch. 45 min
Vegetarian Mediterranean Diet i
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 630 Cals/serving

For this colorful vegetarian dish, you'll form a hearty mixture of mashed chickpeas, spaghetti squash strands, panko breadcrumbs, and romano cheese into round patties, which get a delightfully crispy exterior when cooked in the pan. Toppings of marinated vegetables, rich eggs, and creamy tzatziki lend welcome contrast.

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Middle Eastern Squash & Chickpea Patties with Fried Eggs & Tzatziki
Title
  • 2 Pasture-Raised Eggs
  • 1 15.5-Oz Can Chickpeas
  • 1 Spaghetti Squash
  • 4 oz Grape Tomatoes
  • 1 Persian Cucumber
  • 1 oz Pitted Niçoise Olives
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ¼ cup Grated Romano Cheese
  • 1 Tbsp Red Wine Vinegar
  • 1 oz Pickled Goathorn Peppers
  • ¼ cup Panko Breadcrumbs
  • 1 tsp Whole Dried Oregano
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

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Prepare & roast the squash
1 Prepare & roast the squash

If you prefer to use an oven to cook the squash instead of a microwave, place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.

Microwave or oven: 
MICROWAVE: Working in two batches if necessary, transfer the prepared squash to a microwave-safe baking dish, cut side down. Fill with 1/2 inch of water. Microwave on high 3 to 5 minutes, or until the flesh easily pulls away from the skin.  
OVEN: Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin.

Transfer the cooked squash to a large bowl to cool slightly.

2 Prepare the remaining ingredients

Meanwhile, drain and rinse the chickpeas; place in a large bowl. Season with salt and pepper. Using a fork, mash until smooth. Halve the tomatoes. Medium dice the cucumber. Roughly chop the olives and peppers. In a bowl, combine the halved tomatoes, diced cucumber, chopped olives and peppers, vinegar, oregano, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Prepare the remaining ingredients
Separate the squash into strands
3 Separate the squash into strands

When cool enough to handle, using a fork, scrape the flesh of the cooked squash into the bowl; separate any clumps. Discard the skins. Transfer 2 cups of squash strands to the bowl of mashed chickpeas (you may have extra squash).

4 Form & cook the patties

To the bowl of squash-chickpea mixture, add the spice blend, breadcrumbs, and cheese. Season with salt and pepper. Mix to thoroughly combine. Using wet hands, form the mixture into six 1/4-inch thick patties. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of batter sizzles immediately when added, working in batches if necessary, add the patties. Cook 4 to 5 minutes per side, or until browned and crispy (if the pan seems dry, add a drizzle of olive oil before flipping and in between batches). Divide between two plates. Wipe out the pan. 

Form & cook the patties
Fry the eggs & serve your dish
5 Fry the eggs & serve your dish

In the same pan, heat drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked patties topped with the marinated vegetables and fried eggs. Drizzle with the tzatziki. Enjoy!