I wasn't sure about making this dish / appetizer. I
like chickpeas but have only made them from scratch a few times in large batches. I freeze in small packages to use in the future. I'm doing
my best to stay away from canned or processed food. I found this recipe at Herbivoracious.com
Chickpea Cakes
Makes about 16 small cakes
Vegetarian (vegan if you use an egg-replacer)
Makes about 16 small cakes
Vegetarian (vegan if you use an egg-replacer)
3 cups cooked chickpeas (two 15 oz. cans, drained and
rinsed)
1/2 cup green onions, minced
5 cloves garlic, minced
1/4 t. minced rosemary leaves
3/4 t. salt
zest of 1 lemon
juice of 1/2 lemon
1 egg, lightly beaten
1/2 cup all-purpose flour
1/4 cup homemade breadcrumbs
1/4 cup toasted sesame seeds
oil for shallow frying
sea salt (ideally Maldon or fleur de sel) for finishing
Combine all ingredients in a food processor and buzz until
you have a fairly uniform mixture, but before it is completely pureed. We want
some texture left. You should be able to form it into a ball that holds its
shape. It should be neither crumbly nor a batter. Add liquid or breadcrumbs as
necessary to find the right moisture level. If you don’t mind tasting raw egg,
taste a bit and adjust the seasoning as needed.
Heat a few tablespoons of oil in a large skillet, preferably
cast-iron, over a medium-high flame. Take a golf-ball sized piece of dough,
press it in your hands into a flattened 3-inch patty and place in the skillet.
Repeat with as many as will fit comfortably. Fry on one side until golden
brown, about 3 minutes, then flip and brown the other side. Remove to paper
towels and finish with a little bit of sea salt.
stumbled on your blog via the blog hop at:
ReplyDeletehttp://www.whatjeanlikes.com/
these sound great!!
i def will have to try to make them sometime!
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ReplyDeleteHave a great week!
I love chickpeas. I made chickpea 'burgers' once though, and thought they were too dry. Maybe your recipe is better!
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