Chickpea Cakes on Greens with a Yogurt Harissa Topping

One of my favorite types of food to eat is Mediterranean style. The ingredients are healthy, colorful and savory and I love the combinations of spices used.

These Chickpea Cakes on Greens are an example of what I like to eat on a regular basis and it is simple to put together for lunch of dinner.

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For the Chickpea cakes: (makes 2 – 4 servings)

  • one can of garbanzo beans
  • 1 – 2 cloves of garlic
  • 2 TB. of lemon juice
  • 1 teas. pf cumin
  • 1/2 teas. of turmeric
  • 1/2 teas. of smoked paprika
  • 1/3 cup of parsley
  • 1/4 cup of fresh mint
  • Pulse together in a food processor until combined but not smooth (you want it chunky, not like hummus)

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Stir in:

  • 2 small or 1 medium carrots grated
  • 1/4 cup of minced onion (I like red onion)
  •  1 egg whisked together in a small bowl
  • 1/4 cup of bread crumbs

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Form into 4 patties  and fry in a few TB. of oil in a skillet. Let the cakes brown until golden before flipping them to the other side.

(I sprinkled mine with black sesame seeds, but that is optional)

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Meanwhile make a little topping:

  • 1/2 cup of plain yogurt
  • 1 TB. of harissa (I like Mina)
  • 1/2 teas. of cumin
  • 1 TB. of lemon
  • salt & pepper to taste

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Naan or pita bread is a perfect side to these chickpea cakes. You can place them on top and garnish with red onions, more parsley & mint.

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Or you can make a bed of greens, shaved cucumbers, radishes, and cherry tomatoes and place the chickpea cakes on top with the naan bread on the side.

Drizzle a little olive oil and squeeze some more lemon over the greens with a little salt, pepper and a dash of smokey paprika. A handful of feta cheese crumbles and extra parsley & mint on top is the finishing touch!

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This is a easy & savory Mediterranean style meal that will please your family and you will know everyone is eating their greens and all of their colors!

(The chickpeas have fiber and protein and the yogurt has probiotics and protein as well)



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