Crispy Chickpea Cakes With Zucchini Ribbon Salad And Yogurt
These crispy chickpea cakes are a delightful and nutritious option, paired with a fresh zucchini ribbon salad and a creamy yogurt dressing. This meal is packed with protein from the chickpeas, fiber from the zucchini, and a refreshing flavor that makes it a perfect dish for any occasion.
Equipment
- 1 mixing bowl
- 1 food processor optional
- 1 baking tray
- 1 parchment paper
- 1 frying pan or skillet
- 1 spiralizer or vegetable peeler
- 1 whisk
- 1 measuring cups and spoons
Ingredients
- 1 can chickpeas 15 oz, drained and rinsed.
- ½ cup breadcrumbs
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste teaspoon salt
- to taste teaspoon pepper
- 1 large egg, lightly beaten
- 2 tablespoons olive oil For frying.
- 2 medium zucchinis
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- to taste teaspoon salt
- to taste teaspoon pepper
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill or mint, chopped
- to taste teaspoon salt
- to taste teaspoon pepper
Instructions
- In a mixing bowl, mash the chickpeas with a fork or use a food processor to blend them until smooth.
- Add breadcrumbs, onion, garlic, parsley, cumin, paprika, salt, pepper, and the beaten egg. Mix until well combined.
- Form the mixture into 8 equal patties.
- Heat olive oil in a frying pan over medium heat. Add the chickpea patties and cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer them to a baking tray lined with parchment paper to keep warm.
- Use a spiralizer or vegetable peeler to create thin ribbons from the zucchinis.
- In a bowl, combine zucchini ribbons, cherry tomatoes, red onion, olive oil, lemon juice, salt, and pepper. Toss gently to combine.
- In a small bowl, whisk together Greek yogurt, lemon juice, dill or mint, salt, and pepper until smooth.
- On each plate, place two chickpea cakes and a generous serving of the zucchini ribbon salad. Drizzle the yogurt dressing over the cakes and salad. Enjoy!
Notes
To make this dish vegan, you can substitute the egg with flaxseed meal mixed with water.
Feel free to add other salad ingredients like bell peppers or avocados for extra flavor.
The chickpea cakes can be prepared in advance and reheated just before serving.