This recipe is great for using up leftover cooked chickpeas that you don't know what to do with.
This recipe is adapted from Chickpea Fritters by Cook's Illustrated cookbook The Best International Recipe.
1/4C. lemon juice
2 garlic cloves
Salt to taste
2C. chickpeas that have been soaked overnight and cooked until tender
1/2C. chickpea soaking liquid
3-5 green onions, chopped coarsely
1/2C. fresh flat leaf parsley
1/2C. fresh cilantro
3 garlic cloves
1/8 tsp cinnamon
1/8 tsp cumin
Salt & pepper to taste
1/4C. Gluten free flour (I use a blend of sorghum, potato starch & tapioca flour - Carol Fenster's blend from 1,000 Gluten-Free Recipes)
1-2T. grapeseed oil
Combine all chickpea cake ingredients except flour & oil in blender or food processor. Pulse until coarse paste. Taste & adjust seasoning if needed. Form 3"x1/2" cakes and roll in flour then set in refrigerator on parchment or wax paper for a few minutes.
While waiting for cakes to set make the Tahini sauce by blending all of the ingredients in your blender until smooth. Taste and adjust seasoning & acid if needed.
Heat cast iron pan over medium high heat & add oil. Cook cakes in pan until brown on both sides. Don't overcrowd the pan so only cook 1-2 at a time.
I serve my cakes over a bed of sauteed greens with olive oil & salt. Drizzle with tahini sauce.