Name: Chickpea Cakes
Total time: PLACEHOLDER
Ingredients: 2 (15-ounce) cans chickpeas , drained with 6 ounces (¾ cup) aquafaba reserved; 6 tablespoons extra-virgin olive oil; 1 teaspoon ground coriander; ⅛ teaspoon cayenne pepper; ⅛ teaspoon table salt; 1 cup panko bread crumb; 2 scallions , sliced thin; 3 tablespoons minced fresh cilantro; 1 shallot , minced; Lemon wedges

Why This Recipe Works

Convenient canned chickpeas, blended with plenty of seasonings and aromatics and pan-fried until crisp and deep golden brown, make flavorful patties in a flash that can be served as an appealing main course alongside (or on top of) a big salad. Pureeing the chickpeas completely resulted in mushy, homogeneous cakes; instead, we pulsed them in the food processor until they were coarsely ground but still retained some texture. To bind the patties, aquafaba liquid from the can along with panko bread crumbs did the trick, and for richness we added olive oil. A combination of coriander, cayenne pepper, scallions, and cilantro ensured that these patties were ultraflavorful.

Before You Begin

If you like, serve these cakes with an herbed yogurt sauce or tahini-yogurt sauce. Avoid overmixing the chickpea mixture in step 1 or the cakes will have a mealy texture.

Instructions

Pulse chickpeas in food processor until coarsely ground, about 8 pulses. Whisk reserved aquafaba, 2 tablespoons oil, coriander, cayenne, and salt together in medium bowl. Gently stir in chickpeas, panko, scallions, cilantro, and shallot until combined. Divide chickpea mixture into 6 equal portions. Using your lightly moistened hands, firmly pack each portion into ¾-inch-thick cake. (Cakes can be refrigerated, wrapped in plastic wrap, for up to 24 hours.)

Adjust oven rack to middle position and heat oven to 200 degrees. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Place 3 cakes in skillet and cook until deep golden brown and crisp on first side, 4 to 5 minutes. Using 2 spatulas, gently flip cakes and cook until browned and crisp on second side, 4 to 5 minutes.

Transfer cakes to wire rack set in rimmed baking sheet and place in oven to keep warm. Wipe out skillet with paper towels and repeat with remaining 2 tablespoons oil and remaining 3 patties. Serve with lemon wedges.