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