Chickpea Cakes with Curry Sauce, Cucumbers, and Dill

Chickpea Cakes with Curry Sauce, Cucumbers, and Dill
  • Chickpea Cake:
  • 3 cups cooked chickpeas (two 15 oz. cans, drained and rinsed)
  • ½ cup green onions, minced
  • 5 cloves garlic, minced
  • ¼ teaspoon minced rosemary leaves
  • ¾ teaspoon salt
  • zest of 1 lemon
  • juice of ½ lemon
  • 1 egg, lightly beaten
  • ½ cup all-purpose flour
  • ¼ cup homemade breadcrumbs
  • ¼ cup toasted sesame seeds
  • oil for shallow frying
  • Sea salt, to taste
  • 1 cucumber, sliced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon rice wine vinegar
  • ---
  • Curry Sauce:
  • 3–4 cloves garlic
  • 1–2 fresh red chilies (or substitute fresh green chilies, or 1-2 teaspoon Thai chili sauce)
  • 1 can coconut milk
  • 1 teaspoon tamarind paste (or substitute 1 tablespoon lime juice)
  • 2½ tablespoons soy sauce
  • 1 tablespoon brown sugar
  • Juice of ½ lime
  • Juice of 1 medium orange
  • ½ teaspoon turmeric
  • 1 tablespoon rice vinegar (or substitute apple cider vinegar)
  • 1 tablespoon ground coriander seeds
  • 1 tablespoon ground cumin
  • 1 teaspoon fennel seed

Chickpea Cake:

Combine all ingredients in a food processor and blend until you have a fairly uniform mixture, but stop before it is completely pureed. You should be able to form it into a ball that holds its shape. It should be neither crumbly nor a batter. Add liquid or breadcrumbs as necessary to find the right moisture level.

Heat a few tablespoons of oil in a large skillet, preferably cast-iron, over a medium-high flame. Take a golf-ball sized piece of dough, press it in your hands into a flattened 3-inch patty and place in the skillet. Repeat with as many as will fit comfortably. Fry on one side until golden brown, about 3 minutes, then flip and brown the other side. Remove to paper towels and finish with a little bit of sea salt. Combine cucumbers with dill, vinegar and salt and pepper in a bowl. Stir to combine.

Curry Sauce:

To make the curry sauce, place all sauce ingredients together in a food processor. Process well. Set aside.

Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chili (or chili sauce). If too sour, add a little more sugar. Drizzle chickpea cakes with curry sauce and cucumber and dill mixture. Serves 4.

Pair It

“The 2010 Joel Gott Riesling has aromas of honeysuckle, stone fruit, mango and citrus,” says Chef Dalzell. “The fruit aromas carry over to the palate, and the wine enters bright and juicy. The balance of acidity and the low alcohol give the wine a pleasant finish. The flavor profile of this wine will nicely balance the heat from the curry sauce and the acidity from the cucumbers.”

Published on December 1, 2015