Main
Chickpea Cakes with Creamy Chipotle Sauce
35 minServes 6Nutri-Score B€€
B
35 min
35 minChickpea Cakes with Creamy Chipotle Sauce
what you need
Ingredients
chickpeas (canned, drained and rinsed)Pantry850 g
Greek yogurt (for the sauce)Dairy120 g- chipotle in adobo (minced, for the sauce)Pantry20 g
- eggs (large)Dairy2 pieces
olive oil (plus more for frying)Pantry30 ml
ground coriander (ground)Spices1 g- cayenne pepper (ground)Spices500 mg
- Aleppo pepper (flakes)Spices500 mg
- harissa spice blendSpices3 g
saltSpices6 g
panko bread crumbsBakery60 g
bell pepper (diced)Produce1 piece
per serving
Nutrition
177kcal
- Carbs
- 22 g
- Proteins
- 8 g
- Fat
- 7 g
what you’ll use
Tools
Food processor
Mixing bowl
Whisk
Frying pan
Spatula
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Serve
- Serve the warm chickpea cakes with the creamy chipotle sauce.