Alright Patrice (my dearest gluten-intolerant friend), next time you ask me to make hummus or something with bacon, I’m making you these instead!
Well, I might also make something with bacon. We can always use some bacon.
Anyway, about these cakes. They’re sort of like hummus in that garbanzo beans, tahini, lemon, and garlic are involved. But wait! Then they’re mixed with fresh herbs and jalapeno, formed into cakes, and crisped up in oil.
Then, as if crispy cakes of hummusy goodness weren’t enough, they’re topped off with a super flavorful spicy herb sauce that echoes the flavors in the cakes.
You could serve these as an appetizer, a light lunch with a salad, or a side dish. If you’re anything like me and were snacking all day before making these, 2 of them make a mighty fine dinner. The sauce, if you somehow had some leftover, could be used on pretty much anything savory that needs an extra punch. Serve it over grilled meat, drizzled into a soup, stirred into plain rice… get crazy with it.
You could also make these into smaller, more bite-sizey cakes if you were feeling cutesy. I dished these out with a standard ice cream scoop, because that’s how I roll. Or scoop.
Chickpea Cakes with Spicy Herb Sauce
- 2 (15 ounce) cans chickpeas, drained & rinsed
- scant 1/2 cup chickpea flour
- zest & juice of 1 lemon
- 4 cloves of garlic, roughly chopped
- 1/2 jalapeno, seeds & ribs removed, roughly chopped
- 2 tablespoons tahini
- 2 tablespoons olive oil, plus extra for cooking the cakes
- 1 egg
- 3 tablespoons chopped mint leaves
- 3 tablespoons chopped parsley
- 2 tablespoons chopped chives
- 1 tablespoon kosher salt
- freshly ground black pepper
- cornmeal, for dredging
- spicy herb sauce, recipe follows
- In a food processor, pulse the chickpeas, chickpea flour, lemon zest & juice, garlic, jalapeno, tahini, olive oil, and egg until well combined. Add the mint, parsley, chives, salt, and pepper to taste; pulse until combined.
- Spoon the mixture into a bowl and stir to make sure the ingredients are thoroughly mixed. Wet your hands with water and spoon out the mixture in even portions (I used an ice cream scoop), forming into patties. Rewet your hands as necessary so the patties don't stick. Place the patties on a sheet pan lined with parchment or wax paper. Place them in the fridge for at least 30 minutes, or until ready to use.
- Once the patties are cold, preheat the oven to 200 degrees. Pour some cornmeal onto a plate and coat each patty on both sides with the cornmeal. Heat a large pan over medium heat; add enough oil to coat. Cook as many patties as you can fit at a time, 3-5 minutes per side, until golden brown and crispy. Keep finished patties warm in the oven on a cooling rack set over a sheet pan. Serve with the spicy herb sauce.
Yields: 10 large cakesPrint
Spicy Herb Sauce
- 1/2 cup chopped parsley
- 1/4 cup chopped mint leaves
- 2 tablespoons chopped chives
- 1/2 jalapeno, roughly chopped
- juice of 1/2 lemon
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- freshly ground black pepper, to taste
- Add all ingredients to a food processor or blender; process until well combined.
Posted in: Appetizers, Lunch, Side Dishes, Spring, Summer, Vegetarian