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green chickpea cakes recipe

Written on Tuesday, August 30, 2016 | 10:55:00 PM




Serves : servings 

Ingredients : 
- 1 cup dried chickpeas
- 6 tablespoons olive oil
- 4 whole scallions, trimmed and thinly sliced
- 4 garlic cloves, thinly sliced
- 1 cup lightly packed fresh parsley leaves
- 1 cup lightly packed fresh cilantro leaves
- 1 cup lightly packed fresh mint leaves
- ¼ cup tahini, homemade or store-bought
- 2 tablespoons finely grated lemon zest (from 2 lemons)
- Kosher salt and freshly ground black pepper
- 1 large egg
- Flaky salt, for serving
- Lemon wedges, for serving
- Labneh, homemade or store-bought, or Greek yogurt, for serving

Preparation Method :
1) Put the chickpeas in a large bowl and add enough water to cover them by 3 inches. Refrigerate for at least 12 hours and up to 24 hours. 

2) Drain the chickpeas and put them in the bowl of a food processor fitted with the metal blade. In a 10-inch nonstick skillet, heat 4 tablespoons of the oil over medium heat. Add the scallions and garlic and cook until just tender, 2 to 4 minutes. Add this mixture to the food processor along with the parsley, cilantro, mint, tahini, and lemon zest. Blend until a sticky, almost smooth paste forms. Season this mixture with salt and pepper to taste. Add the egg and pulse to combine. 

3) Transfer the mixture to a bowl, and shape it into 8 patties, about ½ inch thick. 

4) Heat 1 tablespoon of the remaining oil in the skillet over medium-high heat. When it is hot, add half of the patties and cook until golden and set on the bottom, about 3 minutes. Carefully flip the patties over and cook until the other side is golden, about 2 minutes. Adjust the heat as necessary to keep the patties from getting too dark before they’re cooked through. Transfer the patties to a plate and keep warm. Repeat with the remaining tablespoon of oil and the remaining patties. 

5) Sprinkle the patties with flaky salt, and serve with lemon wedges and labneh alongside.

Tip : Heads-up: This recipe needs to be prepped a day in advance. While you might be tempted to, don’t cheat by using canned chickpeas. They are too soft and will make mushy cakes. 

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