Chickpea Cakes
Makes about 8 cakes
Adapted from Lucid Food
These savory cakes come together easily, especially if you are using canned chickpeas. Serve them with over a bed of torn lettuce, and you have a light lunch or supper, full of Middle Eastern and Mexican flavor.
For the Cakes:
2 tablespoons olive oil, plus more for frying
1 medium onion, minced
2 cloves garlic, minced
2 jalapeños, seeded, ribs removed, and minced
3 tablespoons minced fresh mint
2 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
2 cups cooked chickpeas, rinsed
2 teaspoons salt
1 egg, lightly beaten
1 cup bread crumbs, divided
For the Jalapeño-Cilantro Sauce:
2 cups fresh cilantro leaves
1 jalapeño, seeded, ribs removed, and coarsely chopped
2 tablespoons honey
3 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
Salt to taste
To Make Cakes:
Place large skillet over medium high heat, and add 2 tablespoons olive oil. Heat until oil is hot and shimmering. Add onions and sauté until soft, about 5 minutes. Add garlic, jalapeños, mint, coriander, cumin, turmeric, and cayenne. Sauté for two more minutes so spices release their oils. Remove from heat, stir in chickpeas, and let cool.
In a food processor, blend the chickpea mixture until mostly smooth. Transfer to a medium bowl, and stir in egg, ½ cup of bread crumbs, and salt. Cover and refrigerate for 30 minutes, until firm.
Using a measuring cup, scoop out a generous ¼ cup chickpea mixture and form into small patty. Dredge patty in remaining bread crumbs, and place on cooling rack set over a cookie sheet. This will reduce the mess and keep the bread crumbs from getting soggy. Repeat until chickpea mixture is done.
Pour olive oil into a medium skillet until ¼ inch oil covers the bottom of the pan. Set over medium high heat. When oil is hot and shimmering, drop in several cakes. Brown cakes for one minute per side. Remove cakes, and place on prepared cooling rack. Repeat with remaining cakes.
To Make Sauce:
Combine cilantro, jalapeño, honey, lime juice, and olive oil in a food processor blend until desired texture. Season with salt.
big world | small kitchen
http://www.bigworldsmallkitchen.com/recipe/chickpea-cakes-recipe
