Crispy Chickpea Cakes with Lemon Pepper Oil

Crispy Chickpea Cakes with Lemon Pepper Oil

• 1 tablespoon + 1 teaspoon Lemon Pepper Oil
• 1 leek, sliced (about 2 cups)
• ½ teaspoon salt, divided
• 2 garlic cloves, minced
• ¼ cup pine nuts
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 egg, lightly whisked or flax egg
• 1 ½ teaspoons lemon zest
• 3 teaspoons lemon juice
• 2 teaspoons Dijon mustard
• ¼ cup plain breadcrumbs

• ½ cup plain Greek yogurt/ our dairy free yogurt 
• 1 Teaspoon of your favorite seasoning (I used Lemon Dill)  

INSTRUCTIONS

1. Preheat the oven to 400 degrees. Place a small baking sheet in the oven.
2. Heat a small non-stick skillet to a medium heat. Add 1 teaspoon oil. Add leeks, ¼ teaspoon salt and garlic. Saute until leek have softened, about 3-4 minutes. Transfer to a bowl and cool. Wipe pan clean and toast pine nuts over a medium-low flame. They are done when they smell nutty, be careful to not burn.
3. Add chickpeas to the bottom of a food processor, pulse until the chickpeas are in tiny pieces, but not pureed. They should look a little bigger than grains of sand, with some bigger pieces as well, you still want a bit of texture.
4. Transfer chickpeas to a bowl. Add leek and garlic mixture, pine nuts, egg, lemon zest, juice, Dijon, breadcrumbs and remaining salt. Toss until combined.
5. Form into 7-8 patties. Place in the fridge while you heat the oil.
6. Remove pan from the oven and add remaining tablespoon of oil. Heat for five more minutes.
7. Add patties and bake for 12-15 minutes or until crispy and golden brown. Flip and bake another 5-7 minutes or until crispy and brown.
8. Serve with yogurt sauce.

1. Add all ingredients to a small bowl, mix to combine.