Crispy Chickpea Cakes with Sumac Yogurt and Herb Citrus Salad

Ingredients

• •1 cup cooked chickpeas, mashed
• •1/2 cup breadcrumbs
• •1/4 cup grated onion
• •2 cloves garlic, minced
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon cayenne pepper (optional)
• •1 large egg, beaten
• •2 tablespoons olive oil (for frying)
• •1/2 cup Greek yogurt
• •1 teaspoon sumac
• •1 tablespoon lemon juice
• •1/4 cup fresh parsley, chopped
• •1/4 cup fresh cilantro, chopped
• •1 orange, peeled and sliced
• •1/4 cup pomegranate seeds
• •2 cups mixed salad greens
• •2 tablespoons olive oil (for dressing)
• •1 tablespoon fresh lemon juice (for dressing)
• •Salt and pepper to taste

Instructions

1. 1

   In a large bowl, combine mashed chickpeas, breadcrumbs, grated onion, minced garlic, ground cumin, smoked paprika, cayenne pepper (if using), beaten egg, and a pinch of salt and pepper. Mix until well combined.

2. 2

   Shape the mixture into small cakes, about 2 inches in diameter. You should have 6-8 cakes.

3. 3

   Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the chickpea cakes in batches, cooking for 3-4 minutes on each side, until golden and crispy. Remove and set aside on a paper towel-lined plate to drain excess oil.

4. 4

   In a small bowl, mix Greek yogurt, sumac, and lemon juice. Season to taste with salt and pepper. Set aside.

5. 5

   Prepare the salad by tossing mixed greens, fresh parsley, cilantro, orange slices, and pomegranate seeds in a large bowl.

6. 6

   In a small jar or bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and a pinch of salt and pepper to make the dressing. Drizzle over the salad and toss to combine.

7. 7

   Plate the chickpea cakes with a dollop of sumac yogurt on the side and the herb citrus salad. Serve immediately.