Moroccan Chickpea Cakes

imageMoroccan Chickpea Cakes with Roasted Red Pepper Coconut Curry Sauce


3 Red Bell Peppers
1 Tbs Olive Oil plus a touch more for brushing
¼ cup Grape seed Oil
½ cup Yellow Onion, chopped
1 cup Coconut Milk
2 tsp Curry Powder
2 tsp Ground Cumin
1 tsp Sea Salt
3 Tbs Tomato Paste
¼ cup fresh Cilantro, chopped
Moroccan Chickpea Cakes Ingredients
1 cup Garbanzo Beans dried, soaked overnight
4 Tbs Extra Virgin Olive Oil
½ cup Onion, chopped
½ cup Celery, chopped
2 Tbs fresh Parsley, chopped
1 Tbs 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 Bob’s Red Mill 1-to-1 Baking Flour
1 cup Gluten Free Bread Crumbs
¼ cup Slivered Almonds toasted


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. Heat the grape seed oil in a sauté pan over medium heat. Add the onion and sauté until softened, about 5 minutes. Let cool. Put the peppers, onion, coconut milk, curry powder, cumin, salt, tomato paste, and cilantro in a Vita Mix or blender and mix until smooth. 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.
For Moroccan Chickpea Cakes :
Put the dried chickpeas in a bowl and add water to cover by about 3 inches. Soak overnight. Drain and rinse. In a sauté pan, heat 3 Tbs of olive oil over medium heat. Add the onion and the celery and sauté until softened, about 5 minutes. 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 overdo it though…or soon you will have hummus. If the mixture seems too dry, add some water one Tbs 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. 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. Heat 2 Tbs 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°F oven for 10 minutes per side. To serve, pour a ½ 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.


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