Chickpea Cakes with Spinach Raita

Name: Chickpea Cakes with Spinach Raita
Yield: Serves 4
Ingredients: 2 spring onions, finely chopped; 3 tablespoons tahini (sesame seed paste); 500 g cooked dried chickpeas (or tinned, well drained); 3 free-range eggs; ½ garlic clove, crushed; 2 tablespoons olive oil; 3 tablespoons tahini (sesame seed paste); 1 small onion, finely chopped; salt and freshly cracked black pepper; salt and freshly cracked black pepper; 75 g fresh white breadcrumbs; 3 tablespoons chopped coriander; 200 ml spinach raita, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

I love these vegetarian patties, either with raita as here, or tucked inside hot toasted pitta breads. I often serve them atop large, grilled portobello mushrooms - absolutely delicious.

Ingredients

500 g cooked dried chickpeas (or tinned, well drained)
3 free-range eggs
2 spring onions

Starter
Vegetarian

Method

Blitz the chickpeas, eggs, spring onions and tahini in a blender, then transfer to a mixing bowl.
Sweat the onions and garlic in half the oil until softened. Add to the chickpea mixture with the breadcrumbs and coriander. Season and mix well.
Using your hands, form into 8 equal-sized patties, then put them in the fridge to set for up to 1 hour.