Description
Tonight I made these cozy Middle Eastern Chickpea Cakes. They are made with only good-for-you ingredients – chickpeas, colorful quinoa, yogurt – and a plethora of the healing spices that make this recipe have a middle eastern slant. I used my Middle Eastern spice blend in this recipe. I love making up a number of spicy blends to make my cooking easy and so flavorful. (Grab my Spice Blend Guide!)
Ingredients
1 cup dry quinoa
1 15–ounce can chickpeas, drained and rinsed
1/2 cup whole plain yogurt
1/2 tablespoon Middle Eastern Spice Blend (grab that recipe here)
1 cup cilantro, chopped coarse (you can use parsley too)
1 teaspoon coarse salt
1 egg
1/2 cup whole wheat pastry flour or almond flour
2 tablespoons extra virgin olive oil
Instructions
1. Preheat your oven to 400 degrees F. Cook the quinoa according to package directions. Let sit for about 30 minutes to cool.
2. In a food processor, mix together the chickpeas, yogurt, spices, cilantro, and salt in a food processor or blender. Transfer to a mixing bowl. Add in the egg, quinoa, and flour. Mix together well. The mixture should be dry enough to roll together into balls.
3. Using a 1/4 cup measuring cup measure out equal portions of the mixture. Roll into balls, lay on a baking sheet, and press slightly to make cakes. Place in the refrigerator for about 30 minutes to allow them to firm up.
4. Using a large sauté pan heat half the oil on medium-high heat until shimmering. Add as many cakes as you can without crowding them. Cook for about 2-3 minutes on each side to brown them. Line a baking sheet with parchment paper and place the cakes on it while you cook the rest of them in the pan.
5. When you are finished browning the cakes, place them in the oven to finish cooking, about 8 minutes.
Notes
Serve in a whole wheat pita or other flatbread with a drizzle of Tahini Yogurt Sauce and/or Minty Pea Dip
