Sesame Ginger Chickpea Cakes

Yield: 8 patties

3 tbsp olive oil, divided

1 shallot, chopped

1 tbsp tamari

1 clove garlic, minced

1 can chickpeas, mashed with a fork

2 scallions, chopped

1/2 tbsp grated fresh ginger

1 tsp sesame oil

2 eggs, gently whisked

1/2 tsp coriander

1/4 cup cilantro, chopped

1/2 cup gluten-free flour

1 cup gluten-free breadcrumbs

2 tbsp sesame seeds

salt and pepper

1. In a small pan, heat 1 tablespoon of the olive oil. Add the shallots and cook for a few minutes on medium heat until translucent. Turn off heat and add tamari and garlic. Stir together in the hot pan for another minute. Set aside.

2. In a medium bowl, combine the chickpeas, scallions, ginger, sesame oil, eggs, coriander, cilantro, flour, and cooked shallots.

3. Form into patties. Try to pack into a ball and then gently press down to flatten. They will fall apart easily, so just try to pat them together as best as you can.

4. Spread the breadcrumbs on a plate. Mix in sesame seeds, and a few pinches of salt and pepper. Roll each patty in the breadcrumb mixture, covering liberally, and set aside.

5. Heat the remaining 2 tablespoons of olive oil in a large skillet (be sure the bottom of your skillet is completely coated with the oil). When the oil is hot, add the patties. Cook for 1 to 2 minutes on each side, or until golden brown. Serve with yogurt sauce.

https://www.loveandlemons.com/sesame-ginger-chickpea-cakes/