By Brandon McDearis
This month’s recipe is a nice change of pace from traditional vegetarian bean cakes. Variations of chickpea cakes often end up just tasting like another adaption of falafel, but this recipe is a pleasant alternative to that. The jalapeno adds a nice contrast to the sweet potato, and the acid from the lime juice leaves a fine kick of flavor at the end of every bite. These cakes are a great source of protein and fiber, and they can make for an excellent meal or snack. They can be shaped into any size you prefer, but this recipe makes 4 large burger-size servings.
Ingredients:
- 1 large sweet potato, cooked and pureed
- 2 tablespoons olive oil
- ½ yellow onion, diced
- ½ jalapeno pepper, diced
- 4 cloves garlic minced
- 2 cups cooked/canned chickpeas (garbanzo beans)
- ¼ cup chopped cilantro
- 1 egg
- ½ cup of Panko breadcrumbs
- ½ teaspoon cumin
- 1 teaspoon paprika
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lime juice
Preparation:
- The sweet potato can either be baked whole at 350 for 40 minutes to 1 hour (until soft all the way through) and peeled; or first peeled, cubed and boiled until soft. Either way, mash the finished product in a bowl.
- Heat a large skilled at medium-high heat. Add a tablespoon of olive oil and sauté the onion, jalapeno and garlic for about 3 minutes until they get fragrant and soft, but before they begin to caramelize.
- Combine the sweet potato, sautéed veg, and the rest of the ingredients into a food processor and pulse until the chickpeas are coarsely ground and everything is thoroughly blended together. Divide into 4-6 equal portions and shape into 2-4-inch patties.
- Return the (cleaned) skillet to the stove at medium-high heat and add another tablespoon of olive oil. Sear the patties until golden brown, about 1-2 minutes on each side. Put skillet in the oven (if it is oven safe) or transfer to a baking sheet and finish at 400 degrees for 5-7 minutes, until cooked all the way through.
Avocado Salsa:
- 1 ripe (but not too soft) avocado, peeled and diced into chunks
- ½ red onion, diced
- 1 clove garlic, minced
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- salt and pepper to taste
- dash of hot sauce
Mix all ingredients in a bowl and serve over top of cakes.
Serving size is 1 chickpea cake or one-fourth of the mixture.
Nutrition Facts:
Calories: 330 / Fat: 16g / Saturated Fat: 2g / Carbohydrates: 40g / Fiber: 9g / Protein: 9g
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Brandon McDearis is the owner of Your Way Cuisine, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.
