Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce
Serves 4
Chef Fiona knew just what to prepare for Dave Matthews Band and crew on a hot day in Hartford, CT – a tasty Mediterranean Chickpea Cake with a fresh dollop of tahini sauce and a vibrant, refreshing summer salad. At home, we recommend pairing this recipe with Dreaming Tree Sauvignon Blanc.
Ingredients
TAHINI SAUCE
- 1/4 cup tahini paste
- 1/4 cup water
- 1-2 cloves garlic, crushed
- 2 lemon, juiced
- 1 large pinch of salt
- 1 large pinch of pepper
CHICKPEA CAKE
- 1 can chickpeas, drained and rinsed
- 1/2 bunch scallions, thinly sliced
- 1 tablespoon za'atar (Middle Eastern spice mix)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon coriander
- 1/4 teaspoon pepper
- 1 egg, beaten lightly
- 3 tablespoons chickpea flour or all-purpose flour
- 3 teaspoons extra virgin olive oil
SALAD
- 2 medium tomatoes, heirloom if available
- 3 Persian or 1 English cucumber
- 2 small red field peppers
- 10 radishes
- 1/2 white onion
- 1/2 bunch of parsley, picked and chopped
- 1/2 bunch of dill, picked and chopped
- 2 lemons, juiced
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
TAHINI SAUCE
- Using a blender, blend garlic with water until garlic pulverized.
- Add remaining ingredients, start on low and slowly increase until tahini is lighter in color and fluffy looking.
- Can be made by hand, mince garlic. Whisk together with tahini, lemon, salt, and pepper, then add water in drizzle. Set aside.
SALAD
- Dice all vegetables and mix together with all remaining ingredients. Season to taste. Set aside.
CHICKPEA CAKE
- Pulse chickpeas using food processor so that beans are partially crushed (can be done by hand with a potato masher or fork). Transfer to bowl.
- Mix in scallions, spices, egg, and 2 tablespoons of flour until fully incorporated.
- Shape into 4 cakes, dust both sides with remaining flour.
- Heat pan (cast iron preferable) with olive oil over medium heat, when hot gently place cakes in pan. Cook 3-4 minutes per side until golden brown. Transfer to plate with paper towels to absorb extra oil.
Notes
Serve cake with dollop of tahini sauce and a large spoonful of salad.
