Crispy Chickpea Cakes with Zucchini Ribbon Salad and Yogurt-Tahini Sauce
By Steve DunnPublished on February 5, 2024
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
Yogurt-Tahini Sauce
⅓ cup plain Greek yogurt ⅓ cup tahini ¼ cup lemon juice (2 lemons)¼ cup water ¼ cup minced fresh mintZucchini Salad
¼ cup minced fresh mint 3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon plain Greek yogurt ½ teaspoon honey 3 small zucchini (6 ounces each), shaved lengthwise into ribbons2 tablespoons finely chopped pitted kalamata olivesChickpea Cakes
1½ cups fresh cilantro leaves and stems½ onion, chopped 1½ teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon table salt ½ teaspoon baking powder ¼ teaspoon cayenne pepper 1 large egg 2 (15-ounce) cans chickpeas, rinsed and patted dry¼ cup all-purpose flour 3 tablespoons extra-virgin olive oilBefore You Begin
Niçoise olives can be used in place of kalamata. Use a vegetable peeler or a mandoline to shave the zucchini.
Instructions
- Whisk all ingredients in bowl until smooth. Season with salt to taste. Refrigerate until needed. (Sauce can be made 24 hours in advance.)
- Whisk mint, oil, lemon juice, yogurt, and honey together in medium bowl. Add zucchini ribbons and toss gently to coat. Sprinkle with olives and refrigerate until needed.
- Process cilantro, onion, coriander, cumin, salt, baking powder, and cayenne in food processor for 5 seconds. Scrape down sides of bowl. Continue to process until mixture resembles pesto, about 5 seconds longer. Add egg and process for 5 seconds. Add chickpeas and flour and pulse 4 times. Scrape down sides of bowl. Continue to pulse until chickpeas are coarsely chopped and flour is fully incorporated, about 4 more pulses.
- Spray rimmed baking sheet with vegetable oil spray. Remove food processor blade and, using ½ cup measure, drop 6 even portions (about scant ½ cup each) onto prepared sheet. Gently shape into patties about 3 inches in diameter.
- Line cutting board with single layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using thin spatula, transfer patties to skillet. Cook for 4 minutes, then reduce heat to medium-low; cover; and continue to cook until tops are firm to touch and patties register 185 degrees, 7 to 9 minutes. Transfer patties to prepared board, browned side down. Invert cakes to browned side up and serve with sauce and salad.
for the yogurt-tahini sauce
for the zucchini-salad
for the chickpea-cakes
Time
50 minutesYield
Serves 4 to 6Ingredients
Yogurt-Tahini Sauce
⅓ cup plain Greek yogurt
⅓ cup tahini
¼ cup lemon juice (2 lemons)
¼ cup water
¼ cup minced fresh mint
Zucchini Salad
¼ cup minced fresh mint
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon plain Greek yogurt
½ teaspoon honey
3 small zucchini (6 ounces each), shaved lengthwise into ribbons
2 tablespoons finely chopped pitted kalamata olives
Chickpea Cakes
1½ cups fresh cilantro leaves and stems
½ onion, chopped
1½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon table salt
½ teaspoon baking powder
¼ teaspoon cayenne pepper
1 large egg
2 (15-ounce) cans chickpeas, rinsed and patted dry
¼ cup all-purpose flour
3 tablespoons extra-virgin olive oil
Ingredients
Yogurt-Tahini Sauce
⅓ cup plain Greek yogurt
⅓ cup tahini
¼ cup lemon juice (2 lemons)
¼ cup water
¼ cup minced fresh mint
Zucchini Salad
¼ cup minced fresh mint
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon plain Greek yogurt
½ teaspoon honey
3 small zucchini (6 ounces each), shaved lengthwise into ribbons
2 tablespoons finely chopped pitted kalamata olives
Chickpea Cakes
1½ cups fresh cilantro leaves and stems
½ onion, chopped
1½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon table salt
½ teaspoon baking powder
¼ teaspoon cayenne pepper
1 large egg
2 (15-ounce) cans chickpeas, rinsed and patted dry
¼ cup all-purpose flour
3 tablespoons extra-virgin olive oil
Ingredients
Yogurt-Tahini Sauce
⅓ cup plain Greek yogurt
⅓ cup tahini
¼ cup lemon juice (2 lemons)
¼ cup water
¼ cup minced fresh mint
Zucchini Salad
¼ cup minced fresh mint
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon plain Greek yogurt
½ teaspoon honey
3 small zucchini (6 ounces each), shaved lengthwise into ribbons
2 tablespoons finely chopped pitted kalamata olives
Chickpea Cakes
1½ cups fresh cilantro leaves and stems
½ onion, chopped
1½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon table salt
½ teaspoon baking powder
¼ teaspoon cayenne pepper
1 large egg
2 (15-ounce) cans chickpeas, rinsed and patted dry
¼ cup all-purpose flour
3 tablespoons extra-virgin olive oil
Why This Recipe Works
To produce a facsimile of falafel with much less work, we streamlined the chickpea mixture from our popular falafel recipe. By pulsing chickpeas, aromatics, and spices in a food processor, we easily created a cohesive blend that we shaped into disks and pan-fried. A quick sauce of yogurt, tahini, lemon, and mint beautifully complemented the earthy cakes. To turn the dish into a complete meal, we added a fresh ribboned-zucchini salad with briny kalamatas, lemony yogurt, and mint.
Want more? Read the whole storyBefore You Begin
Niçoise olives can be used in place of kalamata. Use a vegetable peeler or a mandoline to shave the zucchini.
Instructions
- Whisk all ingredients in bowl until smooth. Season with salt to taste. Refrigerate until needed. (Sauce can be made 24 hours in advance.)
- Whisk mint, oil, lemon juice, yogurt, and honey together in medium bowl. Add zucchini ribbons and toss gently to coat. Sprinkle with olives and refrigerate until needed.
- Process cilantro, onion, coriander, cumin, salt, baking powder, and cayenne in food processor for 5 seconds. Scrape down sides of bowl. Continue to process until mixture resembles pesto, about 5 seconds longer. Add egg and process for 5 seconds. Add chickpeas and flour and pulse 4 times. Scrape down sides of bowl. Continue to pulse until chickpeas are coarsely chopped and flour is fully incorporated, about 4 more pulses.
- Spray rimmed baking sheet with vegetable oil spray. Remove food processor blade and, using ½ cup measure, drop 6 even portions (about scant ½ cup each) onto prepared sheet. Gently shape into patties about 3 inches in diameter.
- Line cutting board with single layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using thin spatula, transfer patties to skillet. Cook for 4 minutes, then reduce heat to medium-low; cover; and continue to cook until tops are firm to touch and patties register 185 degrees, 7 to 9 minutes. Transfer patties to prepared board, browned side down. Invert cakes to browned side up and serve with sauce and salad.
for the yogurt-tahini sauce
for the zucchini-salad
for the chickpea-cakes
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