Spicy Chickpea Cakes with Pickled Carrot
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- Prep Time
- Minutes
- Difficulty Level Moderate
Ingredients
- 225g chickpeas soaked overnight
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 red pepper
- 1 red chilli, chopped
- 1bsp fresh coriander, chopped
- 1 tbsp fresh parsley chopped
- 1 lemon zest
- 1 tsp ground cumin
- 1 tsp ground Tumeric
- 2 tbsp Oil to fry onion
- 1 egg yolk
Instructions
- Put half of the chickpeas in cold water, and bring to boil. Boil until tender, about 35mins
- Drain the remaining chickpeas and (still raw) put in food processor and pulverise until fine
- Heat the oil and add the spices for a few minutes before adding the onion and garlic. When softened add the red pepper
- when lightly cooked, add the cooked chickpeas and stir around to absorb all the spices.
- Using a potato masher or fork break up the chickpea mixture until it sticks together but still has texture. Stir in the ground chickpeas and egg yolk
- Add the lemon zest and adjust the seasoning to taste
- Wet your hands and form into small patties. Roll in flour (or chickpea flour) and put in fridge to rest for at least 30 minutes
- Heat up groundnut oil and fry the patties until golden brown, turning only once. *Tip .If mixture is too loose or falls apart add fresh breadcrumbs or flour to stiffen up.
- Servings : 6 small cakes
- Recipe Type : In The Beginning, On the side, The Main Event, The Spice Journey
- Ingredient : chickpeas, fresh coriander, garlic, onion, red pepper
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