{"id":393,"date":"2012-05-19T00:00:00","date_gmt":"2012-05-19T00:00:00","guid":{"rendered":"https:\/\/kitchenetteblog.com\/?p=393"},"modified":"2024-10-22T13:26:43","modified_gmt":"2024-10-22T13:26:43","slug":"2012k105k1chickpea-cakes-with-spicy-herb-sauce","status":"publish","type":"post","link":"https:\/\/kitchenetteblog.com\/2012\/05\/chickpea-cakes-with-spicy-herb-sauce\/","title":{"rendered":"Chickpea Cakes with Spicy Herb Sauce"},"content":{"rendered":"
\n

\"chickpea<\/p>\n

Alright Patrice (my dearest gluten-intolerant friend), next time you ask me to make hummus or something with bacon, I\u2019m making you these instead!<\/p>\n

Well, I might also make something with bacon. We can always use some bacon.<\/p>\n

\"chickpea<\/p>\n

Anyway, about these cakes. They\u2019re sort of like hummus in that garbanzo beans, tahini, lemon, and garlic are involved. But wait! Then they\u2019re mixed with fresh herbs and jalapeno, formed into cakes, and crisped up in oil.<\/p>\n

<\/span><\/p>\n

\"herbs<\/p>\n

\"food<\/p>\n

Then, as if crispy cakes of hummusy goodness weren\u2019t enough, they\u2019re topped off with a super flavorful spicy herb sauce that echoes the flavors in the cakes.<\/p>\n

\"chickpea<\/p>\n

You could serve these as an appetizer, a light lunch with a salad, or a side dish. If you\u2019re 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\u2026 get crazy with it.<\/p>\n

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\u2019s how I roll. Or scoop.<\/p>\n

\"chickpea<\/p>\n

<\/i> Print<\/a><\/p>\n

Chickpea Cakes with Spicy Herb Sauce<\/span><\/h2>\n

<\/p>\n

Ingredients<\/h3>\n