Today, I ate an ice cream the size of my FACE. No. Really. It was. Don’t believe me?
Yep, now you do.
In all fairness, I did share with Vaccuum Vati. Thank heavens. It was enormous.
And then I took a nap. Seriously. I have never in all my life gone into that serious of a food coma… but I actually napped when I got home! With my kitty, love love love! And then… I did kitty yoga and went to the gym. A lovely day all around, I must say.
You see, I’ve been going to Fenton’s ever since I was a child, with my gram. So it brings back all kinds of nice memories, besides giving me the ability to stuff my face with deliciousness. As a kid, I used to search the menu for the least painful, smallest lunch option possible, so I could go speedily onto dessert… and I realized today that I apparently still do that. Ice cream is infinitely superior to lunch. Duh. Everyone knows that.
Anyway. Getting back to the point of this blog, which is, after all, recipezzz… I made chickpea cakes! I’ve made them before and they’re fab… but was too lazy at the time to blog about them. Sooo you get them now! Do a happy dance, they’re amazing. They sort of taste like hummus in cake form. Winner winner, hummus dinner…
Chickpea Cakes with Yogurt Drizzle
The recipe is ever so slightly adapted from Naturally Ella, here. These are delicious. Hummusyyy and with a nice texture. The yogurt drizzle gives them just the right amount of sauciness… and they’re particularly good with cucumber. I doubled the recipe to serve 3.
Chickpea Cakes
- 2 c cooked chickpeas (I used canned)
- 2 tbsp tahini
- sprinkle of garlic powder (I was out of for reals garlic, if you have it, use about one clove)
- 2 tbsp Braggs Liquid Aminos (or soy sauce, whatever you prefer)
- 1/2 c parmesan
- 4 tbsp whole wheat pastry flour
- 2 eggs
- salt/pepper to taste
- glug of olive oil
Yogurt Sauce
- a few spoonfuls of plain yogurt of choice (mine was lowfat, not greek)
- drizzle of olive oil
- salt, pepper to taste
Muscle your food processor out of it’s hiding place/lair in the cupboard. Set up the whole shebang. Toss in chickpeas, tahini, Braggs, garlic powder (or normal garlic), and parmesan, and pulse until the mixture comes together and is a bit crumbly. Add in flour and eggs, and salt and pepper, and pulse to combine. Add a teeny bit more flour if it seems a little too thin—it should be like sticky batter consistency.
Heat olive oil in a nonstickish pan over medium heat. Once pan is hot, drop large spoonfuls of the batter into the pan. Let cook until you can easily flip them and the bottoms are done, then flip and cook until both sides are nicely browned, about 5ish minutes.
To make yogurt sauce, vigorously stir all ingredients together in a small bowl. Seriously. It’s that easy.
Stack prettily… drizzle… eat… repeat.
Wait...are those...cookies?! 
We just had zucchini pancakes with chickpea flour and it was a great way to get rid of some of the zucchinis overloading our kitchen, with no flour or sugar (only can make so much zucchini bread). But I must say I’m going to have to check out your recipe now too. Yummers!
ooh, that sounds amazing! I’ve never used chickpea flour, though I’ve always wanted to—I’ll add that to my to-do list!
The chick peas were delicious! A spiciness to go along with the great texture. And the ice cream, well, what’s not to like?!