Baked Chickpea Cakes
Healthy and light, savoury chickpea cakes, flavoured with coriander and cumin.
Ingredients
- 400 g chickpeas, cooked and drained
- 70 g carrots, peeled and grated
- 30 g panko or dried breadcrumbs
- 1 egg, beaten
- 2 tbsp onions, finely chopped
- 1½ tsp garlic, minced
- 2 tsp Fresh green chillies, chopped
- 1 tbsp fresh coriander, chopped
- 3 tbsp cheddar cheese, grated
- 1 tbsp coriander seeds, coarsely pounded (not powdered)
- 1 tsp cumin seeds
- 4-5 tbsp olive oil (for 24 chickpea cakes)
- Salt
For the yoghurt sauce
- 250 g thick, yoghurt (drained of water) or Greek yoghurt
- ½ tsp garlic, grated
- Salt
Instructions
- In a wide bowl, roughly mash the chickpeas with a fork. Add all the fresh and dry ingredients except the olive oil and mix well. Taste and make adjustments, salting if necessary.
- Make golf-ball sized balls and flatten to form discs. Once all the cakes have been formed, chill in the fridge for an hour to allow the cakes to firm up.
- Heat the oven to 200°C, drizzle 2 tbsp olive oil on a sheet pan and heat for 5-7 minutes in the oven.
- Carefully remove the pan, arrange the cakes on it and bake for 10-15 minutes. Then remove the pan, flip over the cakes, drizzle the remaining oil over the cakes and cook for a further 10 minutes till the cakes have a nice brown top and are done.
- To make the yoghurt sauce, whisk together the yoghurt, grated garlic and salt. Chill till ready to serve.
Notes
If you choose to bake only half the cakes, flash freeze the rest, they freeze , tightly sealed in a ziploc bag.