These little chickpea cakes are versatile; you can serve them as an appetizer, a side dish on an entree plate, or as the protein-packed star of the show. They are somewhat like a pan-fried falafel, but without the benefit of a deep-fried crust, so we amp up the internal flavoring. Try them with tomato jam for a big flavor combination.
Serve these savory chickpea cakes as an appetizer, side dish or as the star of your meal.
- 3 cups cooked chickpeas (two 15 oz. cans, drained and rinsed)
- 1/2 cup green onions, minced
- 5 cloves garlic, minced
- 1/4 teaspoon minced rosemary leaves
- 3/4 teaspoons salt
- zest of 1 lemon
- juice of 1/2 lemon
- 1 egg, lightly beaten
- 1/2 cup all-purpose flour
- 1/4 cup homemade breadcrumbs
- 1/4 cup toasted sesame seeds
- Oil for shallow frying
- Sea salt (ideally Maldon or fleur de sel) for finishing
Combine all ingredients in a food processor and buzz until you have a fairly uniform mixture, but before it is completely pureed.
We want some texture left. You should be able to form it into a ball that holds its shape. It should be neither crumbly nor a batter.
Add liquid or breadcrumbs as necessary to find the right moisture level. If you don’t mind tasting raw egg, taste a bit and adjust the seasoning as needed.
Heat a few tablespoons of oil in a large skillet, preferably cast-iron, over a medium-high flame.
Take a golf-ball sized piece of dough, press it in your hands into a flattened 3-inch patty and place in the skillet. Repeat with as many as will fit comfortably.
Fry on one side until golden brown, about 3 minutes, then flip and brown the other side.
Remove to paper towels and finish with a little bit of sea salt.