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.