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Chickpea and Coriander Cakes

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“A little something different.”
2hrs 2mins

Ingredients Nutrition


  1. In a blender or food processor, process the chick-peas until smooth.
  2. Add the garlic, scallions, cumin and ground coriander.
  3. Process again until well combined.
  4. Spoon the mixture into a bowl and stir in the chili, fresh cilantro, egg and flour. Mix well and season with salt and pepper. If the mixture is very soft add a little more flour.
  5. Chill about 30 minutes to firm the mixture.
  6. **To make cucumber and yogurt dip, place cucumber in a colander, sprinkle with 1 teaspoon salt and leave to drain 30 minutes.
  7. Pat dry with paper towels and place in a bowl.
  8. Stir in the yogurt and garlic and season with pepper.***(bottom of directions for dip recipe)
  9. With floured hands, shape the chick-pea mixture into 12 cakes.
  10. In a skillet, heat the oil and fry the cakes 2 to 3 minutes on each side, until crisp and golden.
  11. Drain on paper towels.
  12. Garnish with fresh cilantro and serve with the dip.
  13. Makes 4 servings.
  14. ****Cucumber & Yogurt Dip*****.
  15. 1/2 cucumber, peeled, seeded and diced.
  16. 2/3 cup Greek yogurt.
  17. 1 clove garlic, crushed.

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