Chickpea And Coriander Cakes Recipes

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CHICKPEA CAKES



Chickpea Cakes image

Serve these fragrant Indian-spiced cakes with sweet and tangy Cilantro-Jalapeño Sauce (page 184) to set off their flavor, and Cucumber Yogurt (page 184) for a creamy contrast. For a hearty lunch, perch a few cakes on top of a green salad, or pack them into a pita pocket along with shredded vegetables.

Yield makes approximately 10 cakes

Number Of Ingredients 13

2 tablespoons olive oil, plus extra for frying
1 yellow onion, minced
2 cloves garlic, minced
2 jalapeño peppers, seeded and diced
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons dried mint
1 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
2 cups cooked chickpeas
2 teaspoons salt
1 egg, lightly beaten
1 cup bread crumbs

Steps:

  • Heat a large skillet and add 2 tablespoons of olive oil, followed by the onion. Saute for 5 minutes, until soft, then add the garlic, jalapeño, coriander, cumin, mint, turmeric, and cayenne, and sauté for 2 more minutes. Remove from the heat, and stir in the chickpeas. Let cool.
  • Put the mixture in a food processor and pulse until the chickpeas are broken down, but the mixture still has texture. Fold in the salt, egg, and 1/2 cup of the bread crumbs. Refrigerate the mixture for 20 minutes so it can firm up and cool completely, making it easier to form into patties.
  • Pour the remaining 1/2 cup of bread crumbs onto a plate. Form 3 tablespoons of the mixture into a ball. Flatten the ball against your palm, shaping it into a cake. Dredge the cake in the bread crumbs. Heat a skillet with 1/4 inch of olive oil. When the oil is hot, drop in several cakes and fry until golden brown, about 1 minute per side. Drain on a wire cooling rack. If you prefer to bake the cakes, preheat the oven to 425°F. Place the cakes on an oiled, parchment-lined baking sheet and brush each one with a little olive oil. Bake for 10 minutes, then rotate the pan and bake for 5 minutes, or until the cakes are brown on top and crisp. Serve hot.

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