Plato principal
Chickpea Cakes with Creamy Chipotle Sauce
35 minPara 6Nutri-Score B€€
B
35 min
35 minChickpea Cakes with Creamy Chipotle Sauce
lo que necesita
Ingredientes
chickpeas (canned, drained and rinsed)Despensa850 g
Greek yogurt (for the sauce)Lácteos120 g- chipotle in adobo (minced, for the sauce)Despensa20 g
- eggs (large)Lácteos2 piezas
olive oil (plus more for frying)Despensa30 ml
ground coriander (ground)Especias1 g- cayenne pepper (ground)Especias500 miligramos
- Aleppo pepper (flakes)Especias500 miligramos
- harissa spice blendEspecias3 g
saltEspecias6 g
panko bread crumbsPanadería60 g
bell pepper (diced)Frutas y verduras1 pieza
por ración
Nutrición
177kcal
- Carbohidratos
- 22 g
- Proteínas
- 8 g
- Grasas
- 7 g
lo que usará
Utensilios
Procesador de alimentos
Bol
Varillas
Sartén
Espátula
paso a paso
Preparación
- Paso 1
Grind the chickpeas
- Drain and rinse the chickpeas.
- Add them to the food processor and pulse until coarsely ground, about 8 to 10 pulses.
- Paso 2
Make the chipotle sauce
- Whisk together the Greek yogurt, chipotle in adobo and a pinch of salt until smooth.
- Set aside in the refrigerator.
- Paso 3
Whisk the wet ingredients
- In a large bowl, whisk the eggs, olive oil, ground coriander, cayenne pepper, Aleppo pepper, harissa spice blend, salt and Greek yogurt until combined.
- Paso 4
Form the mixture
- Fold in the ground chickpeas, panko bread crumbs and diced bell pepper until evenly combined.
- Divide the mixture into six equal portions and shape into cakes.
- Paso 5
Fry the cakes
- Heat a generous amount of olive oil in a skillet over medium heat until shimmering.
- Fry the cakes without overcrowding the pan, about 4 to 5 minutes per side, until golden and crisp.
- Paso 6
Serve
- Serve the warm chickpea cakes with the creamy chipotle sauce.