Chickpea Cakes with Tahini Sauce

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.

Ingredients

Tahini Sauce:

1/2C. Tahini

1/4C. lemon juice

1/2C. water

2 garlic cloves

Salt to taste

Chickpea Cake:

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.

Spicy Black Bean Tacos

These Vegetarian tacos are quick and delicious! A great weeknight dinner.

Ingredients:
Black Bean Mixture: 1 Can or 1C cooked black beans 1/4C chopped red onion Cilantro Ancho chili powder Cayene chili powder 2 Minced garlic cloves Salsa (optional) Lime juice 2-3 Corn Tortillas per person 1 Avocado 1C cooked Basmati Rice with lime & cilantro 1/2C chopped lettuce Hot sauce if desired Make bean mixture and leave on low while chopping remaining ingredients. Cook basmati white rice or any other rice you love according to package directions. Once rice is cooked, add splash of lime, chopped cilantro & salt to taste. Bean Mixture: Heat olive oil in pan to medium low. Add chopped onion and sprinkle with salt. Let cook until translucent. Add garlic and cook until fragrant. Careful not to have your pan too hot or garlic will burn. Add dried cayenne & ancho chili powders and cook for 30 seconds to bloom. Add black beans and cook until heated thru. Mash briefly to thicken. Taste and adjust seasonings. If you like your beans spicy, add salsa and combine. When ready to take off heat, add splash of lime and chopped cilantro. Wrap corn tortillas in damp dish towel and then place in plastic grocery bag. Place in microwave and heat for 1-2 minutes. Remove from microwave and assemble tacos. This must be done at the last minute to avoid hard and cold tortillas. Add any hot sauce you so desire and devour while hot! Yum!!!!