About the Recipe
These Chickpea Cakes offer a delightful combination of textures and Mediterranean-inspired flavors. Roasting the chickpeas enhances their nuttiness and creates a base for a hearty patty. Sautéed onion and red pepper add sweetness, while garlic and lemon juice provide a bright zest. Ground cashews and breadcrumbs contribute to the texture, and a touch of creamy goat cheese and tahini adds richness. Fresh cilantro and green onion bring a final herbaceous note to these versatile cakes, which can be enjoyed as patties or mini sliders.
Ingredients
1 cans garbanzo beans drained and rinsed
1/2 onion
1/2 red pepper
2 garlic cloves, minced
1 T olive oil
juice of 1/2 lemon
1/2 cup roasted cashews, ground in a food processor
1/3 cup bread crumbs or panko
1/4 cup goat cheese
1 T tahini
2 T mayo
1/2 bunch cilantro, chopped
2 green onions, sliced
salt and pepper to taste
Preparation
Step 1
Preheat oven 350. Spread the drained and rinsed beans in a single layer on a sheet pan. Roast 20 minutes until the skins on the beans begin to split. Let cool.
Step 2
Saute onion, red pepper, garlic with olive oil on medium heat. When vegetables begin to soften add juice of a 1/2 of lemon. Set aside.
Step 3
Place cooled beans and goat cheese in a food processor and grind 4-5 times; you do not want smooth.
Step 4
Combine the bean mixture, the onions/peppers, ground cashews, bread crumbs, mayo, tahini, cilantro, green pepper, salt and pepper to taste. Let chill 30 minutes. Fry on medium high in a skillet with olive oil, until crisp on the outside. Yields 6 patties or 12 sliders.