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These Beet-Chickpea Cakes Make for Delicious Appetizers

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Adobe Stock | Photo by Viktor Kochetkov

For a bright and flavorful vegetarian dish, these chickpea-based snacks are even tastier with a dollop of dill-and-garlic infused Greek yogurt.

Wow your party guests with these colorful beet chickpea cakes and a homemade dill yogurt dipping sauce. Chickpeas are an excellent source of protein, so serve these cakes up as an appetizer or even the main course.

Beet Chickpea Cakes With Dill Yogurt

Ingredients:

3¼ cup dry chickpeas (or 2 15-oz cans)
4 Tbsp olive oil
2 red onions, diced
3 garlic cloves, diced
2 medium red beets, trimmed, peeled and shredded
1 egg
3 Tbsp Balsamic vinegar
¾ cup dill
Freshly ground pepper
Sea salt to taste
¾ cup Greek whole yogurt

Method:

Mix ¼ cup of dill, the Greek yogurt, 1 garlic clove, freshly ground pepper, and sea salt to taste. Place in refrigerator covered to allow flavors to intensify.

Place chickpeas in large bowl and cover with cold water. Cover bowl with clean kitchen towel and allow to soak overnight. After 24 hours, drain water and rinse beans.

Place beans in large pot and cover with 2 inches of water. Bring to boil, then reduce to simmer and cover pot. Let beans cook (anywhere between 45 and 90 minutes).

Once cooked, drain in colander and allow to cool.

Preheat oven to 375°F. In a large bowl, smash cooled chickpeas into a paste, leaving some chunks. Mix in 1 egg and set aside.

In a large cast iron skillet, heat 2 tablespoons olive oil over medium heat. Add onions and cook for 5 minutes, stirring occasionally. Mix in garlic and salt, and cook for another minute.

Add grated beets and cook for another 5-7 minutes until cooked. Stir in Balsamic vinegar and remove skillet from heat. Add salt and pepper, to taste.

Add beet mixture to chickpea-egg mixture; add rest of dill and toss to incorporate.

Wipe off cast iron skillet with paper towel and return to stove, set at medium-high.

Scoop mixture and form cakes with your hands.

Add 1 tablespoon of olive oil to skillet. Once hot, place 2-4 cakes into the skillet and cook for 2-3 minutes per side, until golden. Make sure to not overcrowd cakes. Once golden on both sides, transfer cakes to baking sheet that has been greased with 1 tablespoon of olive oil.

Transfer baking sheet to oven. Cook for 25-30 minutes until cakes are formed.

Remove from oven and allow to cool on baking sheet for 5 minutes. Serve with dill yogurt.

Pro tip: to make heartier cakes, add ½ cup cooked quinoa before cooking.

Recipe developed by Local Haven.