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Chickpea and green pea cakes with tahini yogurt
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400g can chickpeas, drained and rinsed
200g frozen peas, thawed
1 red onion, ½ roughly chopped, ½ thinly sliced
1 tbsp Cooks’ Ingredients zhoug paste
50g wholemeal breadcrumbs
2 tbsp olive oil
1 garlic clove, crushed
1 tbsp tahini
125g natural yogurt
1 lemon, juice
¼ small red cabbage, very thinly sliced
1 tbsp shredded mint
1 tsp sesame seeds, toasted, to serve
1. Put the chickpeas, peas and chopped red onion in a food processor and whizz until coarsely chopped. Add the zhoug paste, breadcrumbs and egg; whizz again until you have a fine-textured, thick paste.
2. Heat a splash of oil in a large, non-stick frying pan. Add heaped tablespoonfuls of the mixture to the pan, flatten them down to about 1cm thick and cook gently for 4-5 minutes on each side, until crusty and golden. Keep the cakes warm while you cook the remainder of the mixture, adding a splash more oil when needed, to make 16-20 cakes in total.
3. Whisk together the garlic, tahini, yogurt and ½ the lemon juice. Gently toss together the cabbage, mint, sliced onion and remaining lemon juice. Divide between plates along with the chickpea cakes. Drizzle over the dressing and sprinkle with sesame seeds and freshly ground black pepper to serve.
This recipe appeared in Waitrose & Partners Health, New Year 2020 issue
Typical values per serving:
This recipe was first published in January 2020.
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