Chickpea Cakes with Yogurt & Tahini dip
Posted on October 17, 2016
Makes 6 patties
Gluten free
Snacks & Treats
Sugar free
Yogurt & Tahini Dip
2 Tbsp light tahini
1 Cup full cream, plain yogurt
1 tsp dried dill
1 tsp dried oregano
1/2 tsp cayenne pepper
Chickpea Cakes
1 can chickpeas
2 small cloves of garlic, chopped
1 tsp chilli flakes
1 tsp dried dill
1 tsp cumin
1 tsp coriander
1 large egg, beaten
Coconut flour for dusting
Coconut oil for frying
These chickpea cakes are pretty much just hummus in a patty. Make these with any of your favourite herbs and spices and serve with a tahini dip and light micro-green side salad for a healthy vegetarian lunch. Chickpeas are not only delicious, but are a high fibre, high protein bean with many health benefits. They are especially beneficial for digestive support and colon health due to their large amount of insoluble fibre. Show your taste buds how good vegetarian can really taste.
For the Yogurt & Tahini Dip:
Mix tahini, yogurt, cayenne pepper, oregano and dill in a small dish.
Refrigerate until required.

For the Chickpea Cakes:
Drain chickpeas and place in a processor with garlic and remaining spices.
Add the egg and blend until a smoothish mixture is formed.
If the paste seems very thin, refrigerate for 30 minutes.
Shape into patties and lightly dust with coconut flour (or flour of choice).

Heat coconut oil in a large frying pan and add patties.
Fry for 3 minutes on medium heat before turning over.
Fry on the other side for another 3 minutes before removing from heat.

Place on a serving dish, alongside the dip and a mixed micro-green side salad.
Chickpea Cakes small
Chickpea Cakes small dip
Chickpea Cakes small
Chickpea Cakes small