Versatile chickpeas are your ticket to an array of satisfying meals, including these cakes
To produce a facsimile of falafel with much less work, we streamlined the chickpea mixture from our popular falafel recipe. By pulsing chickpeas, aromatics, and spices in a food processor, we easily created a cohesive blend that we shaped into disks and pan-fried. A quick sauce of yogurt, tahini, lemon and mint beautifully complemented the earthy cakes. To turn the dish into a complete meal, we added a fresh ribboned-zucchini salad with briny kalamatas, lemony yogurt, and mint.
Crispy Chickpea Cakes with Zucchini Ribbon Salad and Yogurt-Tahini Sauce
Serves: 4 to 6
Note: Niçoise olives can be used in place of kalamata. Use a vegetable peeler or a mandoline to shave the zucchini.
For the yogurt-tahini sauce:
1/3 cup plain Greek yogurt
1/3 cup tahini
1/4 cup lemon juice (2 lemons)
1/4 cup water
1/4 cup minced fresh mint
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