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.
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.
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.
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.
Preheat oven to 350 degrees.
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.
Place them on a parchment lined baking tray. Add the chickpea cakes, and bake for just 10 minutes until cooked through.
Serve with a tangy, minty dip.
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.
Combine all, refrigerate to blend the flavors and serve with the Beet and Chickpea Cakes.
* 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.