CHEF FIONA’S MEDITERRANEAN CHICKPEA CAKE WITH TAHINI SAUCE

Mediterranean Chickpea Cake with fresh tahini sauce paired with Dreaming Tree Sauvignon Blanc

Chef Fiona knew just what to prepare for the 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.

 

Ingredients

Serves 4 as a main, more as appetizers

Mediterranean Chickpea Cake:

  • 1 can chickpeas, drained and rinsed
  • 1/2 bunch scallions, thinly sliced
  • 1 tbs. za'atar (Middle Eastern spice mix)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1/4 tsp. coriander
  • 1/4 tsp. pepper
  • 1 egg, beaten lightly
  • 3 tbs. chickpea flour or all purpose flour
  • 3 tsp. extra virgin olive oil

Tahini Sauce:

  • 1/4 c. tahini paste
  • 1/4 c. water
  • 1-2 cloves garlic, crushed
  • 2 lemon, juiced
  • 1 large pinch salt
  • 1 large pinch pepper

Summer Vegetable Salad:

  • 2 medium tomatoes, heirloom if available
  • 3 persian or 1 english cucumber
  • 2 small red field peppers
  • 10 radishes
  • 1/2 white onion
  • 1/2 bunch of parsley, picked and chopped
  • 1/2 bunch of dill, picked and chopped
  • 2 lemons, juiced
  • 1/3 c. extra virgin olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. 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 my hand, mince garlic. Whisk together with tahini, lemon, salt and pepper, then add water in drizzle. Set aside.

Summer Vegetable Salad:
Dice all vegetables and mix together with all remaining ingredients. Season to taste. Set aside.

Mediterranean Chickpea Cake:

  1. Pulse chickpeas using 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 preferable) 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 dollop of tahini sauce and a large spoonful of salad.

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