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Beet and Chickpea Cakes with Mint and Lemon Zest

Here’s a updated savory vegetarian chickpea cake. Perfect as a meal, or the ultimate appetizer.

The beet chickpea cakes ready to bake
The beet chickpea cakes ready to bake
A vegetarian delight! Easy to prepare with zesty flavors
A vegetarian delight! Easy to prepare with zesty flavors

 

Beet and Chickpea Cakes with Mint and Lemon Zest

Ingredients

1 ½ cups chickpeas, cooked and drained

1 large egg, or flax /chia repalcement*

1 tablespoon fresh lemon juice

4 tablespoons extra virgin olive oil , divided

⅓ cup shallots, peeled, small chop

2 medium fresh garlic cloves, peeled and minced

1 ½ cups grated fresh beets, from one large beet, peeled (preferably organic)

½ teaspoon lemon zest

¼ teaspoon ground cumin

¼ teaspoon sumac

½ teaspoon sea salt

⅛ teaspoon freshly ground pepper

¼ cup panko crumbs

1 tablespoon fresh mint leaves, cleaned, sliced thinly

2 teaspoons fresh parsley, cleaned, mediun chop

Instructions

1

Place chickpeas in a large bowl with one egg. Mash 3/4 of the chickpeas with the egg and lemon juice with a potato masher until creamy and a little smooth.
Leave 1/4 of the chickpeas whole for texture.

2

Squeeze dry the gratings of one large beet, (with paper towels) to equal 1 1/2 cups. In a large cast iron or stick proof skillet, add 2 T. olive oil, set heat to medium, add the shallots, garlic and beets, sauté for 3 minutes until softened.
Add lemon zest, cumin, sumac, sea salt and pepper – give a big stir to incorporate the flavors, cook just one minute more. Cool slightly.

3

Add the skillet ingredients to the chickpea bowl. Add panko crumbs, mint and parsley. Mix very well. Divide to make 8 round cakes.. or 16 mini ones. Flatten to 1/2 ” height.

4

Preheat oven to 350 degrees.

5

Clean the skillet, (or wipe it clean) add the remaining 2T. olive oil – set heat to medium.
Add the chickpea cakes, cook 2 minutes until they start to become a little golden, turn over, cook an additional 2 minutes.

6

Place them on a parchment lined baking tray. Add the chickpea cakes, and bake for just 10 minutes until cooked through.

7

Serve with a tangy, minty dip.

8

Zesty Yogurt Dip with Preserved Lemons and Mint:

1/2 cup greek yogurt
1 1/2 teaspoons preserved lemons, chopped fine
a pinch of ground cumin
a pinch of sumac
1 tablespoon fresh mint leaves, thinly sliced.

9

Combine all, refrigerate to blend the flavors and serve with the Beet and Chickpea Cakes.

10

* Vegan egg replacement: Place 1 T. flaxseed meal or 1 T. chia seeds with 3 tablespoons of water in a small bowl.
Stir to combine, set aside for 20 minutes at least to jell.

This recipe can not be reproduced without the permission of its author, Karen Sheer

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