Chickpea And Coriander Cakes Recipes

Steps:

• In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.
• Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don't burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.

Steps:

• Heat a large skillet and add 2 tablespoons of olive oil, followed by the onion. Saute for 5 minutes, until soft, then add the garlic, jalapeño, coriander, cumin, mint, turmeric, and cayenne, and sauté for 2 more minutes. Remove from the heat, and stir in the chickpeas. Let cool.
• Put the mixture in a food processor and pulse until the chickpeas are broken down, but the mixture still has texture. Fold in the salt, egg, and 1/2 cup of the bread crumbs. Refrigerate the mixture for 20 minutes so it can firm up and cool completely, making it easier to form into patties.
• Pour the remaining 1/2 cup of bread crumbs onto a plate. Form 3 tablespoons of the mixture into a ball. Flatten the ball against your palm, shaping it into a cake. Dredge the cake in the bread crumbs. Heat a skillet with 1/4 inch of olive oil. When the oil is hot, drop in several cakes and fry until golden brown, about 1 minute per side. Drain on a wire cooling rack. If you prefer to bake the cakes, preheat the oven to 425°F. Place the cakes on an oiled, parchment-lined baking sheet and brush each one with a little olive oil. Bake for 10 minutes, then rotate the pan and bake for 5 minutes, or until the cakes are brown on top and crisp. Serve hot.

Steps:

• In a blender or food processor, process the chick-peas until smooth.
• Add the garlic, scallions, cumin and ground coriander.
• Process again until well combined.
• Spoon the mixture into a bowl and stir in the chili, fresh cilantro, egg and flour. Mix well and season with salt and pepper. If the mixture is very soft add a little more flour.
• Chill about 30 minutes to firm the mixture.
• **To make cucumber and yogurt dip, place cucumber in a colander, sprinkle with 1 teaspoon salt and leave to drain 30 minutes.
• Pat dry with paper towels and place in a bowl.
• Stir in the yogurt and garlic and season with pepper.***(bottom of directions for dip recipe)
• With floured hands, shape the chick-pea mixture into 12 cakes.
• In a skillet, heat the oil and fry the cakes 2 to 3 minutes on each side, until crisp and golden.
• Drain on paper towels.
• Garnish with fresh cilantro and serve with the dip.
• Makes 4 servings.
• ****Cucumber & Yogurt Dip*****.
• 1/2 cucumber, peeled, seeded and diced.
• 2/3 cup Greek yogurt.
• 1 clove garlic, crushed.