from the plant-based kitchen… Healthy Chickpea Cakes

MAKE A GREAT PLANT-BASED LUNCH OR DINNER

by Veronica Hinke

These plant-based Vegan Chickpea Cakes with Roasted Carrot-Mint Mash are a health-conscious option for Cinco de Mayo and beyond. Chickpeas and carrots contain calcium, iron, magnesium, potassium and vitamin B6. The spices and herbs add flavor to the chickpeas. The carrot mash brings color as bright as nacho cheese dip to this meal. Serve this as a side dish, party appetizer or enjoy it as a nutritious, quick lunch.

VEGAN CHICKPEA CAKES WITH ROASTED CARROT-MINT MASH

YIELDS: 12 CHICKPEA CAKES

For the Chickpea Cakes:

3 16-oz cans chickpeas, drained and rinsed

1 10-oz can diced tomatoes with green chilies, drained and rinsed

1 cup crushed club crackers

½ cup chopped fresh mint

Juice of 1 fresh lime

2 Tbsp extra virgin olive oil

1 Tbsp diced red bell pepper

½ Tbsp diced shallot

1 garlic clove, minced

½ tsp ground cumin

½ tsp ground mustard seed

¼ tsp hot Hungarian paprika

¼ tsp hot pepper flakes

¼ tsp pink Himalayan sea salt

¼ tsp freshly ground multi-color peppercorns

For the Roasted Carrot-Mint Mash:

4 cups chopped carrots

½ cup extra virgin olive oil, plus ½ cup for blending in the food processor

½ tsp pink Himalayan sea salt

½ tsp freshly ground multi-color peppercorns

1 cup chopped fresh mint, plus ½ cup for garnish

½ tsp cumin

½ tsp ground mustard seed

¼ tsp hot Hungarian paprika

Juice of one fresh lime

Preheat the oven to 375° F.

In a large mixing bowl, use a masher to mash the chickpeas. Add the rest of the ingredients. Use one hand to mix the ingredients together just until they are well blended. Be careful not to overmix.

Place a 3-inch-round cookie cutter on top of a 9-by-12-inch baking sheet lined with parchment paper. Fill the cookie cutter ½-inch-high with the mixture. Pat down the mixture on the top. Ensure that the mixture presses up the sides of the cookie cutter all around. Lift the cookie cutter, and repeat this with the remainder of the mixture.

Place the chickpea cakes in the oven, and bake them until they are light golden brown and start to become crispy around the edges, about 35 to 40 minutes. Remove the cakes from the oven, and set them aside until it is time to assemble.

Place each chickpea cake on a plate with a smear of the Roasted Carrot-Mint Mash. Garnish with fresh mint.

To make the Roasted Carrot-Mint Mash: Preheat the oven to 375° F. In a medium mixing bowl, toss the carrots in the 2 Tbsp of extra-virgin olive oil, salt and pepper.

Place the carrots in the oven and let them roast until they become tender enough that they can easily be pierced with a fork, about 35 to 40 minutes.

Remove the carrots from the oven, and set them aside until they are cool enough to pulse in the food processor, about 10 minutes. Place the carrots, olive oil, mint, spices, and lime juice in the food processor. Pulse until the ingredients are thoroughly combined and the carrot mixture becomes the consistency of a mash. Stop after every few pulses to scrape the edges of the inside of the food processor to ensure that all of the carrot mixture is incorporated well.

Veronica Hinke is an author, speaker, journalist, coach and expert on Titanic stories, food, history and style; and author of The Last Night on the Titanic. Learn more at VeronicaHinke.com

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