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Crispy Chickpea Cakes with Sesame-Lime Cabbage Salad

Crispy Chickpea Cakes with Cabbage Salad

Crispy chickpea cakes have a golden, crunchy exterior and a tender, mashed-chickpea interior, paired with a bright sesame-lime cabbage salad. Ready quickly, they make a great vegetarian weeknight lunch or light dinner and are finished by stacking the warm cakes on the dressed cabbage.
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Course: Main
Keyword: chickpea, sesame, vegetarian

Equipment

  • Large bowl
  • small skillet
  • skillet
  • fork or potato masher

Ingredients

  • 1 cup green cabbage shredded
  • 1 cup purple cabbage shredded
  • 2 tablespoons lite soy sauce optional tamari
  • 1 lime juiced
  • 1 teaspoon sesame oil
  • 1 tablespoons sesame seeds
  • 1 teaspoon olive oil plus more for sautéing
  • 1 shallot minced
  • 1 garlic clove minced
  • 1 cup chickpeas cooked, if using canned, rinse and drain
  • 2 green onions chopped
  • 1/2 tablespoon ginger fresh, grated
  • 1 teaspoon sesame oil
  • 1 teaspoon lemon juice
  • 2 eggs slightly beaten
  • 1/4 cup cilantro chopped

Instructions

  1. In a large bowl, toss 1 cup green cabbage shredded, 1 cup purple cabbage shredded, 2 tablespoons lite soy sauce (optional tamari), 1 lime juiced, 1 teaspoon sesame oil, and 1 tablespoon sesame seeds; mix to combine, season with salt and pepper, and set aside.
  2. Heat a small skillet over medium heat and add 1 teaspoon olive oil. Add 1 shallot minced and 1 garlic clove minced and cook until soft; turn off the heat and transfer the cooked shallot and garlic to a large bowl.
  3. Add 1 cup chickpeas cooked (if using canned, rinse and drain) to the bowl and mash lightly with a fork or potato masher. Add 2 green onions chopped, 1/2 tablespoon ginger fresh grated, 1 teaspoon sesame oil, 1 teaspoon lemon juice, 2 eggs slightly beaten, and 1/4 cup cilantro chopped; stir to combine and form into 2 inch cakes.
  4. Heat a skillet over medium heat and add some olive oil. Lightly sauté the chickpea cakes until browned on both sides, then place the cooked cakes on top of the prepared cabbage salad.

Notes

If using canned chickpeas, rinse and drain them well before mashing. Cook the cakes in a hot, lightly oiled skillet without overcrowding so they brown and stay crisp. The cabbage salad can be tossed ahead and dressed just before serving to keep it crisp.