Simple Way to Make Ultimate Side dish - Chickpea and Coriander Cakes with Tahini
Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Speedy Side dish - Chickpea and Coriander Cakes with Tahini. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Side dish - Chickpea and Coriander Cakes with Tahini, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Side dish - Chickpea and Coriander Cakes with Tahini delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must first prepare a few components. You can cook Side dish - Chickpea and Coriander Cakes with Tahini using 17 ingredients and 4 steps. Here is how you cook it.
Although I've listed this as a side dish, it could be a main dish served with rice and other accompaniments. If you do make this dish please take a photo and post together with the recipe thank you
Ingredients and spices that need to be Prepare to make Side dish - Chickpea and Coriander Cakes with Tahini:
- 2 (425 g) cans of chickpeas
- 2 garlic cloves, crushed
- 1 bunch spring onions (white parts only), chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 fresh green chili, seeded and finely chopped
- 2 tbsp chopped fresh coriander
- 1 small egg, beaten
- 2 tbsp plain flour
- Seasoned flour, for shaping
- Oil for shallow frying
- to taste Salt and ground black pepper
- Lemon wedges and fresh coriander, ground
- Tahini and Lemon Dip
- 2 tbsp tahini
- Juice of 1 lemon
- 2 garlic clove, crushed
Instructions to make Side dish - Chickpea and Coriander Cakes with Tahini
- Drain the chickpeas thoroughly. Put them into a blender or food processor and process until smooth. Add the garlic, spring onions, cumin and ground coriander. Process again until well mixed
- Scrape the mixture into a ball and stir in the chili, fresh coriander, add in flower. Mix well and season with salt and pepper. If the mixture is very soft and a little more flour. Chill for about 30 minutes to firm
- Make the dip. Mix the tahini, lemon juice, and garlic in a bowl, adding a little water if the sauce is too thick. Set this aside.
- Using floured hands, shape the chickpea mixture into 12 cakes heat the oil in a frying pan and fry the cakes in batches for about 1 minute on each side until crisp and golden. Drain on kitchen paper and serve with the dip and coriander garnish
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