Crispy Chickpea Cakes with Zucchini Ribbon Salad and Yogurt-Tahini Sauce

Crispy Chickpea Cakes with Zucchini Ribbon Salad and Yogurt-Tahini Sauce

from americastestkitchen.com
1 servings

Creamy, crunchy, whole, or chopped—versatile chickpeas are your ticket to an array of satisfying meals including these cakes.

Ingredients

  • ⅓ cup plain, Greek yogurt
  • ⅓ cup, tahini
  • ¼ cup, lemon juice (2 lemons)
  • ¼ cup, water
  • ¼ cup, minced fresh mint
  • ¼ cup, minced fresh mint
  • 3 tablespoons, extra-virgin olive oil
  • 2 tablespoons, lemon juice
  • 1 tablespoon plain, Greek yogurt
  • ½ teaspoon, honey
  • 3 , small zucchini (6 ounces each), shaved lengthwise into ribbons
  • 2 tablespoons finely chopped pitted, kalamata olives
  • 1½ cups, fresh cilantro leaves and stems
  • ½ , onion, chopped
  • 1½ teaspoons, ground coriander
  • 1 teaspoon, ground cumin
  • 1 teaspoon, table salt
  • ½ teaspoon, baking powder
  • ¼ teaspoon, cayenne pepper
  • 1 , large egg
  • 2 (15-ounce) cans, chickpeas, rinsed and patted dry
  • ¼ cup, all-purpose flour
  • 3 tablespoons, extra-virgin olive oil

Directions

  1. 1

    FOR THE YOGURT-TAHINI SAUCE: Whisk all ingredients in bowl until smooth. Season with salt to taste. Refrigerate until needed. (Sauce can be made 24 hours in advance.)

  2. 2

    FOR THE ZUCCHINI-SALAD: Whisk mint, oil, lemon juice, yogurt, and honey together in medium bowl. Add zucchini ribbons and toss gently to coat. Sprinkle with olives and refrigerate until needed.

  3. 3

    FOR THE CHICKPEA-CAKES: Process cilantro, onion, coriander, cumin, salt, baking powder, and cayenne in food processor for 5 seconds. Scrape down sides of bowl. Continue to process until mixture resembles pesto, about 5 seconds longer. Add egg and process for 5 seconds. Add chickpeas and flour and pulse 4 times. Scrape down sides of bowl. Continue to pulse until chickpeas are coarsely chopped and flour is fully incorporated, about 4 more pulses.

  4. 4

    Spray rimmed baking sheet with vegetable oil spray. Remove food processor blade and, using ½ cup measure, drop 6 even portions (about scant ½ cup each) onto prepared sheet. Gently shape into patties about 3 inches in diameter.

  5. 5

    Line cutting board with single layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using thin spatula, transfer patties to skillet. Cook for 4 minutes, then reduce heat to medium-low; cover; and continue to cook until tops are firm to touch and patties register 185 degrees, 7 to 9 minutes. Transfer patties to prepared board, browned side down. Invert cakes to browned side up and serve with sauce and salad.