New Protective & Delish Recipe – Chickpea Cakes
Pan-Seared Chickpea Cakes
This mediterranean inspired dish is like a refined falafel. Chickpeas are a wonderful source of protein and fiber. The spices and herbs kick up the antioxidant boosting benefit not to mention flavor and color. Pair this with a silky red pepper sauce, full of carotenoids from the pepper and zinc from the tahini sauce. Quinoa and green salad make this a a well-balanced meal.
2 cups cooked chickpeas
4 T. extra-virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
2 T. chickpea flour
2 tablespoons chopped flat-leaf parsley
1 tablespoon paprika
1/4 tsp. ground mustard
pinch red pepper flakes
3/4 tsp. sea salt
1 tsp. ground cumin
Red Pepper Sauce
Put the chickpeas in a food processor and process until the consistency of breadcrumbs.
In a sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the onion and celery and sauté until softened, about 5 minutes.
Transfer the chickpeas to a large bowl and add the sautéed vegetables, flour, parsley, paprika, ground mustard, pepper flakes, salt and cumin. Taste for seasoning. Add a bit of water if the mixture seems too dry and crumbly and doesn’t stick together. Using your hands, form the mixture into 6 patties about 3 inches in diameter and 1 inch thick.
Pan sear the patties by heating 2 tablespoons of olive oil in a sauté pan. Cook until golden brown, about 4 minutes per side.
To serve, pour 2 T. of the Red Pepper Sauce onto each plate and place a warm cake in the center.
CLICK HERE for the Red Pepper Sauce