Chickpea Cakes

In keeping with the Meatless Monday program, tonight was Chickpea Cakes (Falafal) and served with a Cucumber-Yogurt Sauce (Tzatziki). I started the process by processing a slice of white bread in the food processor until crumbed and then baking until golden, and cooled. Meanwhile, I sprinkled some shredded cucumber with salt in a colander to draw out some of the liquid and let it sit for 15 minutes. The drained cucumber was added to some yogurt, sliced scallions and chopped cilantro with salt and pepper.

Canned chickpeas which were rinsed and drained, were pureed in a food processor to a coarse pulp. The pureed chickpeas were added to a beaten egg, whisked with olive oil, garam masala, cayenne and salt. The browned breadcrumbs from earlier were added, along with some yogurt, scallions, cilantro and shallot. This mixture was formed into cakes (hamburger patty like) and then browned in olive oil. Once cooked these chickpea cakes were served with the cucumber-yogurt sauce on top. Perfectly delicious.

I served these cakes with a side salad of baby romaine with a red wine vinaigrette.