Plat
Chickpea Cakes with Creamy Chipotle Sauce
35 minPour 6Nutri-Score B€€
B
35 min
35 minChickpea Cakes with Creamy Chipotle Sauce
ce qu’il vous faut
Ingrédients
chickpeas (canned, drained and rinsed)Épicerie850 g
Greek yogurt (for the sauce)Produits laitiers120 g- chipotle in adobo (minced, for the sauce)Épicerie20 g
- eggs (large)Produits laitiers2 morceaux
olive oil (plus more for frying)Épicerie30 ml
ground coriander (ground)Épices1 g- cayenne pepper (ground)Épices500 milligrammes
- Aleppo pepper (flakes)Épices500 milligrammes
- harissa spice blendÉpices3 g
saltÉpices6 g
panko bread crumbsBoulangerie60 g
bell pepper (diced)Fruits et légumes1 morceau
par portion
Nutrition
177kcal
- Glucides
- 22 g
- Protéines
- 8 g
- Lipides
- 7 g
ce que vous utiliserez
Ustensiles
Robot multifonction
Saladier
Fouet
Poêle
Spatule
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 6
Serve
- Serve the warm chickpea cakes with the creamy chipotle sauce.