Hoofdgerecht
Chickpea Cakes with Creamy Chipotle Sauce
35 minVoor 6Nutri-Score B€€
B
35 min
35 minChickpea Cakes with Creamy Chipotle Sauce
wat je nodig hebt
Ingrediënten
chickpeas (canned, drained and rinsed)Voorraadkast850 g
Greek yogurt (for the sauce)Zuivel120 g- chipotle in adobo (minced, for the sauce)Voorraadkast20 g
- eggs (large)Zuivel2 stukken
olive oil (plus more for frying)Voorraadkast30 ml
ground coriander (ground)Kruiden en specerijen1 g- cayenne pepper (ground)Kruiden en specerijen500 mg
- Aleppo pepper (flakes)Kruiden en specerijen500 mg
- harissa spice blendKruiden en specerijen3 g
saltKruiden en specerijen6 g
panko bread crumbsBakkerij60 g
bell pepper (diced)Groente en fruit1 stuk
per portie
Voedingswaarden
177kcal
- Koolhydraten
- 22 g
- Eiwitten
- 8 g
- Vetten
- 7 g
wat je gebruikt
Keukengerei
Keukenmachine
Mengkom
Garde
Koekenpan
Spatel
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 6
Serve
- Serve the warm chickpea cakes with the creamy chipotle sauce.