Chick Pea & Cilantro Cakes Recipe
Another recipe from the flurry of cooking this past weekend.
1 scant cup of chick peas
1 1/2 c cooked brown rice
1/2 c uncooked oatmeal
1t whole cumin
1t whole coriander
1t powdered turmeric
2 onions, finely chopped
4 cloves garlic, minced
1 stalk celery, finely chopped
1 chile pepper, finely chopped
1 bunch of cilantro including stems, chopped
3T Greek yogurt, plain yogurt or sour cream, plus extra for garnish
Zest and juice of 1/2 lemon
3T olive oil, divided
In a large mixing bowl, toss chick peas, rice and oatmeal. In a large, non-stick, ungreased skillet, toast the cumin and coriander seeds until aromatic. Transfer to mortar and grind. Add with turmeric to mixing bowl. Add 1T of olive oil to the skillet, and saute the onions, garlic, celery, chile and cilantro stems until tender. Add to mixing bowl along with salt, yogurt, lemon juice and zest, and cilantro leaves. Blend all in food processor until rougly mixed and form into 8 – 12 balls. Heat 1T olive oil in skillet until hot. Place several balls in the skillet and flatten with a spatula. Cook each side for 5-6 minutes or until crispy and brown. Repeat, adding more oil as necessary.
Serve hot with extra yogurt for dipping!