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Side dish - Chickpea and Coriander Cakes with Tahini
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Chef :
Keith VigonSide dish - Chickpea and Coriander Cakes with Tahini
Although I've listed this as a side dish, it could be a main dish served with rice and other accompaniments. If you do make this dish please take a photo and post together with the recipe thank you
Ingredient
2 (425 g)
cans of chickpeas
2 tsp
ground cumin
2 tsp
ground coriander
2 tbsp
chopped fresh coriander
2 tbsp
plain flour
to taste
Salt and ground black pepper
2 tbsp
tahini
Cooking instructions
* Step 1
Drain the chickpeas thoroughly. Put them into a blender or food processor and process until smooth. Add the garlic, spring onions, cumin and ground coriander. Process again until well mixed
* Step 2
Scrape the mixture into a ball and stir in the chili, fresh coriander, add in flower. Mix well and season with salt and pepper. If the mixture is very soft and a little more flour. Chill for about 30 minutes to firm
* Step 3
Make the dip. Mix the tahini, lemon juice, and garlic in a bowl, adding a little water if the sauce is too thick. Set this aside.
* Step 4
Using floured hands, shape the chickpea mixture into 12 cakes heat the oil in a frying pan and fry the cakes in batches for about 1 minute on each side until crisp and golden. Drain on kitchen paper and serve with the dip and coriander garnish
Note: if there is a photo you can click to enlarge it
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