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Chef Fiona’s Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce Chef Fiona knew just what to prepare for @Dave Matthews Band and crew on a hot day in Hartford, CT - a tasty Mediterranean Chickpea Cake with a fresh dollop of tahini sauce and a vibrant, refreshing summer salad. At home, we recommend pairing this recipe with the Dreaming Tree Sauvignon Blanc. Photos by Rene Huemer.

Prep 5m Cook 15m

 

Ingredients:

 

Mediterranean Chickpea Cake

 

• 1 can chickpeas, drained and rinsed

• ½ bunch scallion, thinly sliced

• 1 tbs. za’atar (Middle Eastern spice mix)

• ½ tsp. garlic powder

• ½ tsp. cumin

• ½ tsp. salt

• ¼ tsp. coriander

• ¼ Tsp. pepper

• 1 egg, beaten lightly

• 3 tbs. chickpea flour or all-purpose flour

• 3 tsp. extra virgin olive oil

 

Tahini Sauce

 

• ¼ c. tahini paste

• ¼ c. water

• 1-2 cloves garlic, crushed

• 2 lemon, juiced

• 1 large pinch salt

• 1 large pinch pepper

 

Directions:

 

Tahini Sauce

 

1. Using a blender, blend garlic with water until garlic pulverized.

2. Add remaining ingredients, start on low and slowly increase until tahini is lighter in color and fluffy looking.

3. Can be made by hand, mince garlic. Whisk together with tahini, lemon, salt, and pepper, then add water in the drizzle. Set aside.

 

Mediterranean Chickpea Cake

 

1. Pulse chickpeas using a food processor so that beans are partially crushed (can be done by hand with a potato masher or fork). Transfer to bowl.

2. Mix in scallions, spices, egg and 2 tbs. flour until fully incorporated.

3. Shape into 4 cakes, dust both sides with remaining flour.

4. Heat pan (cast iron preferably) with olive oil over medium heat, when hot gently place cakes in pan. Cook 3-4 minutes per side until golden brown. Transfer to plate with paper towels to absorb extra oil.

 

*Serve cake with a dollop of tahini sauce and a large spoonful of salad.