Chickpea Cakes

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These little chickpea cakes are versatile; you can serve them as an appetizer, a side dish on an entree plate, or as the protein-packed star of the show. They are somewhat like a pan-fried falafel, but without the benefit of a deep-fried crust, so we amp up the internal flavoring. Try them with tomato jam for a big flavor combination.

Recipe: Chickpea Cakes

Serve these savory chickpea cakes as an appetizer, side dish or as the star of your meal.

Ingredients

• 3 cups cooked chickpeas (two 15 oz. cans, drained and rinsed)
• 1/2 cup green onions, minced
• 5 cloves garlic, minced
• 1/4 teaspoon minced rosemary leaves
• 3/4 teaspoons 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

Instructions

1. 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.
2. 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.
3. Heat a few tablespoons of oil in a large skillet, preferably cast-iron, over a medium-high flame.
4. 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.
5. Fry on one side until golden brown, about 3 minutes, then flip and brown the other side.
6. Remove to paper towels and finish with a little bit of sea salt.
7.