CHICKPEA CAKELETS WITH HARISSA AIOLI

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I should tell you right up front that I’m a little spastically excited about today’s post!  Not because these chickpea cakelets are ridiculously awesome (they are) but because my amazing programmer and super hero designer Aileen have been working non-stop to update the site and now it has magical powers!  I switched over from Squarespace to WordPress and couldn’t be more thrilled with the change, it’s night and day for user experience and we’ve been able to add functions that I’ve been coveting forever!  So, spend a little minute poking around and definitely click through to see the rest of this post and the new features that will allow you to PRINT AND SAVE RECIPES!  It’s bananas good.  My other favorite new feature is the stacked commenting which will allow me to reply directly to your comments and the whole platform makes it SO much easier for me to keep up and respond to comments that you leave on older posts.  So I’m especially excited about that!!!!  Hope you love!  xx- Sarah

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CHICKPEA CAKELETS WITH HARISSA AIOLI

Yield: 8 CHICKPEA CAKELETS { VEGAN + GF }

CHICKPEA CAKELETS WITH HARISSA AIOLI

Ingredients

  • 3 large green onions, finely chopped
  • 3 large cloves of garlic, crushed
  • 1 (15 oz) can of chickpeas, drained and rinsed
  • 1 heaping teaspoon dijon mustard
  • coconut oil
  • 1/4 cup Veganaise
  • 1 1/2 tablespoons Harissa
  • 1/4 teaspoon salt
  • 4 tablespoons chopped chives for garnish

Instructions

  • In a saute pan combine green onion, 1 clove crushed garlic, 1/4 teaspoon salt, 1 tablespoon of coconut oil and cook over medium heat until softened.
  • Using a potato masher, crush chickpeas in a large bowl until there are no full chickpeas remaining.
  • Add green onions to chickpeas and combine with 1 heaping teaspoon of dijon mustard. Season with fresh cracked pepper and sea salt to taste.
  • Hand form 1.5 inch cakelets with chickpea mixture and place in a well oiled saute pan. Cook over medium low heat for approximately 3 minutes on each side, or until browned and crispy. Flip and repeat.
  • To make the Harissa aioli, combine 2 large cloves of crushed garlic, Veganaise and Harissa, mixing well.
  • Plate as desired and garnish with freshly chopped chives and Harissa aioli.

Notes

These cakes are delicate, so use care when flipping and serving and make sure they are well browned so they will stick together!

http://ahouseinthehills.com/2014/04/15/chickpea-cakelets-with-harissa-aioli/

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Reader Comments

  4. Sydney|

    Your food photography is stunning! & I love how all the recipes are really healthy! Thanks for the great ideas.

    Reply
  5. Jenna|

    I always adore your gold forks, can you share who makes them? Thanks! Love your site!!

    Reply
  8. Aileen Cheng|

    YAY!!! So exciting to see the design come to life with your gorgeous photos!! 🙂 And I love anything with chickpeas in it, can’t wait to try this recipe!

    Reply
  9. •k•|

    Made these last night and they were tasty. Are they supposed to firm up at all or stay soft inside? Mine were pretty soft and definitely delicate as you said.

    Reply
    • Sarah Yates|

      So happy you liked! They don’t firm up except to get crispy on the outside. 🙂

      Reply
  10. Yvonne|

    What is veganaise and harissa? Can I make the patties and forget about these 2 ingredients? We love anything with chickpeas.

    Reply
    • Sarah Yates|

      Yvonne veganaise is vegan mayonnaise and Harissa is a spicy sauce made from a variety of chillies. You could also make the sauce with regular mayonnaise and Siracha instead of Harissa for a similar idea. I do recommend a sauce of some sort though because I think they might be a little dry without. 🙂

      Reply
  13. Aine|

    Normally like your recipes but despite the pretty picture these weren’t good! Tasted only of mustard and fell apart despite taking care as instructed. Sorry, hope this isn’t rude but it’s better when comments on recipes are honest.

    Reply