If you smush enough ingredients into one patty/cake/fritter it’s bound to be good right? This seems to be my logic, as evidenced by these chipotle shrimp cakes or cod potato cakes. It’s kind of a shame really that this will only be the third version of a savory cake to appear on my blog since I actually tend to make a lot of different varieties for my clients. I’ve made vegetable fritters in the summertime when fresh produce is at it’s all time high. I make black bean cakes year-round. There are salmon patties, and crab cakes, and tuna fritters. I never get tired of them. Why? Because the flavor combinations are endless. Also, they’re super easy! I usually just blitz everything in the food processor and voilá, eats time!
I like hummus. Do you? One look at the ingredients to these chickpea patties and you’ll know right off the bat where I got my inspiration from. I even added tiny crumbs of pita chips to the cake itself just to make you proud (!). These chickpea patties are smoky and tangy. They’re crispy and smooth. I ate them by themselves but I wager they’d be delicious slathered with extra homemade hummus between burger buns or pita bread.
On a different note, didya notice the new digs?
It took me over a day to get the design right and my eyeballs have since perished but hey, who needs sight anyway? I thought I was in the clear after I finalized the look of the blog but then I started fiddling with the permalinks and in the span of a one-button click, my entire website was gone. gone. Just a blank white page sitting there chilling. I freaked out! Luckily my host was able to fix it by uninstalling my plugins. But now when I try to re-install a plugin I get an error, which leaves me spam comment plugin-less and I’ve been getting slammed with spam all.day.long. Oh my god the insanity. Life just isn’t fair.
I’ll just be over here. Deleting comments every twoseconds.
/bangs head on desk
- 25 multigrain pita chips (i really like stacy’s)
- 2- 15.5 ounce cans chickpeas, washed and drained well
- 2 fat cloves garlic
- 2 tablespoons tahini sesame butter (you can sub in almond or peanut butter but it will change the taste a bit)
- 1/4 cup feta cheese
- zest of 1 lemon
- juice of 1/2 lemon
- 1/4 cup fresh parsley
- 1 tablespoon olive oil
- 1 tablespoon plain greek yogurt
- 1 egg
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 heaping teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- olive oil, for frying
- plain greek yogurt, for serving
- 1/2 english cucumber, sliced thin using a mandolin or very sharp knife (and deft cutting skills!)– for the mandolin i had it set at one notch below 1/8″
- 1/2 small red onion, sliced thinly into quarter moons
- juice of 1/2 lemon
- 2 teaspoons red wine vinegar
- 1/2 teaspoon granulated sugar
- a few pinches of aleppo chili pepper (or any other spicy dried pepper of your choice)
- s + p to taste
- in a food processor, pulse the pita chips to a course crumb. add in the rest of the ingredients and process until it comes together; not too chunky but not too smooth. juuust right.
- use an ice cream scoop and portion out the patties and form them in your hands. stash in the fridge for about 30 minutes. while this chills, make the cucumber-red onion relish.
- when you’re ready to cook the chickpea patties, pour olive oil onto a fry pan and heat over medium flame. when it shimmers, add the chickpea patties in batches of 4, cooking until crisp and golden on both sides, about 3-4 minutes on one side and then another 2-3 minutes on the other. set them onto a paper towel-lined plate to drain.
- serve with a dollop of plain greek yogurt and cucumber-red onion relish.
- combine all ingredients into a small bowl and mix gently with a spoon. let this sit for a while on the counter to quick pickle and get happy. this keeps well in an airtight container in the fridge for about a week.
// More cakes n’ patties: