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Home » Recipes » Moroccan Chickpea Cakes with Roasted Red Pepper Coconut Curry Sauce
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Moroccan Chickpea Cakes with Roasted Red Pepper Coconut Curry Sauce

Perfect for Meatless Mondays! Recipe adapted from Candle 79. This recipe was not tested by Bob's Red Mill. *Indulgent* Gluten Free, High Fiber, Lactose Free, Soy Free, Vegan.

Curry Sauce

  • 3 Red Bell Peppers
  • 1 Tbsp Olive Oil plus a touch more for brushing
  • 1/4 cup Grapeseed Oil
  • 1/2 cup Yellow Onion chopped
  • 1 cup Coconut Milk
  • 2 tsp Curry Powder
  • 2 tsp Ground Cumin
  • 1 tsp Sea Salt
  • 3 Tbsp Tomato Paste
  • 1/4 cup Cilantro chopped fresh

Moroccan Chickpea Cakes

  • 1 cup Garbanzo Beans dried, soaked overnight
  • 4 Tbsp Extra Virgin Olive Oil
  • 1/2 cup Onion chopped
  • 1/2 cup Celery chopped
  • 2 Tbsp Parsley chopped fresh
  • 1 Tbsp Smoked Paprika
  • 1 tsp Old Bay Seasoning (Did you know it was Gluten Free?)
  • 1 tsp Sea Salt
  • 1 tsp Ground Cumin
  • 1/3 cup GF All Purpose Baking Flour
  • 1 cup Gluten Free Bread Crumbs
  • 1/4 cup Slivered Almonds toasted

Directions

Curry Sauce

Step 1

Preheat the oven to 350°F.

Arrange the peppers on a rimmed baking sheet and brush with olive oil. Roast until tender, about 50 minutes. Transfer to a bowl, cover with plastic wrap, and let sit for about 10 minutes. When cool enough to handle, peel and chop the peppers.

Step 2

Heat the grapeseed oil in a sauté pan over medium heat. Add the onion and sauté until softened, about 5 minutes. Let cool.

Step 3

Put the peppers, onion, coconut milk, curry powder, cumin, salt, tomato paste, and cilantro in a Vita Mix or blender and mix until smooth.

Step 4

Transfer the mixture back to the pan and cook over medium heat, stirring occasionally, until thickened, about 15 minutes. Reheat just before serving.

This sauce will keep, covered, in the refrigerator for up to 1 week.

Moroccan Chickpea Cakes

Step 1

Put the dried chickpeas in a bowl and add water to cover by about 3 inches. Soak overnight. Drain and rinse.

Step 2

In a sauté pan, heat 3 tablespoons of the olive oil over medium heat. Add the onion and the celery and sauté until softened, about 5 minutes.

Step 3

Put the chickpeas, parsley, paprika, Old Bay Seasoning, salt and cumin into a food processor, and pulse until ground. Add in the flour and pulse a few more times to mix. You don’t want to over do it though…or soon you will have hummas. If the mixture seems too dry, add some water one tablespoon at a time to help it stick together. Transfer to a large bowl and fold in sautéed vegetables. With your hands fold the mixture into patties.

Step 4

Dredge each patty into the bread crumbs to coat the entire patty.

Place on a baking sheet with a silicone baking mat on it. Refrigerate patties for 30 minutes.

Step 5

Heat 2 tablespoons of the olive oil in a sauté pan and fry until golden brown, about 4 minutes per side. For a healthier version, skip the final step of the breadcrumbs and bake the patties in a 350 degree oven for 10 minutes per side.

Step 6

To serve, pour a 1/2 cup of the curry sauce into the middle of each plate. Place 2 warm cakes in the center, and sprinkle toasted almond slivers on top for garnish.

Delish!
Moroccan Chickpea Cakes with Roasted Red Pepper Coconut Curry Sauce

Servings: 8

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Products Used in this Recipe

Baking Aids
Sea Salt

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Grains Beans Seeds
Garbanzo Beans

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Baking Aids
Sea Salt

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Flours & Meals
GF All Purpose Baking Flour

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Baking Aids
Slivered Almonds

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