Beet Chickpea Cakes

Name: Beet Chickpea Cakes
Cuisine: Asian, Middle Eastern
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for brushing; 3 ¼ cups cooked chickpeas (or two 15-ounce cans of chickpeas, drained and rinsed well); 2 medium red onions, finely diced; 8 garlic cloves, finely chopped; 2 teaspoons sea salt, plus more to taste; 2 medium red beets, grated on the largest holes of a box grater (about 4 cups grated); 2 tablespoons balsamic vinegar; ¾ cup chopped fresh dill; Freshly ground black pepper; 1 large Middle Eastern (or English) cucumber; 1 ½ cups thick, plain coconut yogurt (Culina or Cocojune); ¼ cup chopped fresh dill; 2 garlic cloves, minced or grated on a Microplane; ¾ teaspoon sea salt, plus more to taste; 2 tablespoons extra-virgin olive oil, plus more for drizzling; Few cracks black pepper

Instructions

These beet chickpea cakes are one of my go-to recipes from my favorite cookbook: At Home in the Whole Food Kitchen by Amy Chaplin. This gorgeous cookbook has been a huge source of…

Updated at: Sat, 10 May 2025 01:10:45 GMT