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Versatile chickpeas are your ticket to an array of satisfying meals, including these cakes

Steve Dunn, America's Test Kitchen on

To produce a facsimile of falafel with much less work, we streamlined the chickpea mixture from our popular falafel recipe. By pulsing chickpeas, aromatics, and spices in a food processor, we easily created a cohesive blend that we shaped into disks and pan-fried. A quick sauce of yogurt, tahini, lemon and mint beautifully complemented the earthy cakes. To turn the dish into a complete meal, we added a fresh ribboned-zucchini salad with briny kalamatas, lemony yogurt, and mint.

Crispy Chickpea Cakes with Zucchini Ribbon Salad and Yogurt-Tahini Sauce

Serves: 4 to 6

Note: Niçoise olives can be used in place of kalamata. Use a vegetable peeler or a mandoline to shave the zucchini.

For the yogurt-tahini sauce:

1/3 cup plain Greek yogurt


1/3 cup tahini

1/4 cup lemon juice (2 lemons)

1/4 cup water

1/4 cup minced fresh mint


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