I made these savory chickpea cakes with a friend last night who asked for some help doing improvisational cooking. We went to the market with no plan, and simply got inspired by what we were craving. The result was golden and crispy on the outside and tender and flaky on the inside. It’s a quick, easy, and satisfying dish that is so versatile. Serve as-is, or put them on a bun. Next time, you can trade out the garbanzo beans for your favorite bean to keep things interesting. Good luck!
What You’ll Need (serves 4):
- • 1 can garbanzo beans (chickpeas)
- • 1 cup vegetable stock
- • 1/2 cup cornmeal
- • 1/4 cup ground flax seeds
- • 1 tsp salt
- • 1 tsp pepper
- • 2 cloves garlic
- • 3 medium crimini mushrooms
- • 2 Tbs oil for pan-frying (you can bake these too if you want to avoid oil)
- • Relish for topping
- 1. In a mixing bowl, smash the garbanzo beans until they are a flaky mass (don’t overdo it, some texture is good).
- 2. Dice the garlic and mushrooms. Mix them into the bowl with the garbanzo beans.
- 3. Combine the flax and vegetable stock, then add it to the mixture.
- 4. Add in the cornmeal, salt, and pepper.
- 5. Bring an oiled frying pan to medium heat
- 6. With your hands, make 1″-thick cakes about 2″ in diameter
- 7. Fry on each side until golden and crispy (or bake at 350º for 15-20 min on a baking sheet w/ wax paper)
- 8. Top with relish, and serve with salad and garlic bread! Or serve like a burger on a bun with ketchup and mustard.