Meatless on Monday # 19 Chickpea Cakes

Chickpeas, or Garbanzo Beans, are are an excellent source of fiber, folate and manganese.  They also contain protein, iron, copper, zinc and magnesium.  Diets high in fiber can help lower cholesterol and improve blood sugar levels.

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)

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.