Best Chickpea Cakes With Cucumber Yogurt Sauce Recipes

Chickpea Cakes With Cucumber Yogurt Sauce image

Provided by gailanng

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 slices high-quality white bread, torn into pieces
1 cucumber, peeled, seeded, and shredded (use large holes of grater)
salt
1 1/4 cups Greek yogurt, divided
6 scallions, sliced thin, divided
1/4 cup chopped fresh cilantro, divided
2 large eggs
4 tablespoons olive oil
1 teaspoon garam masala
2 (15 ounce) cans chickpeas, drained and rinsed

Steps:

Adjust oven rack to middle position and heat oven to 350 degrees.
Pulse bread in food processor to coarse crumbs. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, 10-12 minutes. Set aside to cool.
Toss cucumber and 1/2 teaspoon salt in colander and drain for 15 minutes.
Combine cucumber, 3/4 cup yogurt, 2 tablespoons scallions and 1 tablespoon cilantro in bowl and set aside.
Whisk eggs, 2 tablespoons oil, garam masala and 1/4 teaspoon salt in bowl.
Place chickpeas in a large bowl and mash them with a potato masher until mostly smooth. Stir in breadcrumbs, egg mixture, and remaining yogurt, scallions, and cilantro. Form into six 1-inch-thick patties.
Heat 1 tablespoon oil in non-stick skillet over medium heat until shimmering. Add three patties and cook until browned, 4 to 5 minutes per side. Transfer to plate and tent loosely with foil. Repeat with remaining oil and patties.
Serve with cucumber-yogurt sauce.

Nutrition Facts : Calories 460.1, Fat 18.8, SaturatedFat 3, Cholesterol 93, Sodium 741, Carbohydrate 59, Fiber 10.7, Sugar 2.4, Protein 15.5

Chickpea Cakes image

Yield makes approximately 10 cakes

Number Of Ingredients 13

2 tablespoons olive oil, plus extra for frying
1 yellow onion, minced
2 cloves garlic, minced
2 jalapeño peppers, seeded and diced
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons dried mint
1 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
2 cups cooked chickpeas
2 teaspoons salt
1 egg, lightly beaten
1 cup bread crumbs

Steps:

Heat a large skillet and add 2 tablespoons of olive oil, followed by the onion. Saute for 5 minutes, until soft, then add the garlic, jalapeño, coriander, cumin, mint, turmeric, and cayenne, and sauté for 2 more minutes. Remove from the heat, and stir in the chickpeas. Let cool.
Put the mixture in a food processor and pulse until the chickpeas are broken down, but the mixture still has texture. Fold in the salt, egg, and 1/2 cup of the bread crumbs. Refrigerate the mixture for 20 minutes so it can firm up and cool completely, making it easier to form into patties.
Pour the remaining 1/2 cup of bread crumbs onto a plate. Form 3 tablespoons of the mixture into a ball. Flatten the ball against your palm, shaping it into a cake. Dredge the cake in the bread crumbs. Heat a skillet with 1/4 inch of olive oil. When the oil is hot, drop in several cakes and fry until golden brown, about 1 minute per side. Drain on a wire cooling rack. If you prefer to bake the cakes, preheat the oven to 425°F. Place the cakes on an oiled, parchment-lined baking sheet and brush each one with a little olive oil. Bake for 10 minutes, then rotate the pan and bake for 5 minutes, or until the cakes are brown on top and crisp. Serve hot.