top of page

Chick-pea and Coriander Cakes with Tahini

Serves 4

2 -15 oz cans of chick-peas

2 garlic cloves, crushed

2 green onions chopped

2 tsp ground cumin

2 tsp ground coriander

1 small jalapeno seeded and finely chopped

2 T. cilantro chopped

1 small organic egg beaten

2-3 T. gluten free or plain panko

salt and ground black pepper

Tahini and lemon Dip:

2 T. tahini

juice of 1 lemon

2 garlic cloves crushed

paprika and salt and pepper to taste

Drain chick-peas and rinse. Place in a food processor or blender and process till smooth. Add garlic, onions, cumin, and ground coriander till well mixed.

Scrape mix into blow and stir in jalapeno, cilantro, egg and panko. Mix well and season with salt and pepper.

Chill for 30 minutes.

Make dip by mixing tahini, lemon juice and garlic in a bowl and set aside. Add salt and pepper to taste and a dash of paprika on top.

Wet hands and shape mix into 12 cakes. Place on parchment paper covered baking sheet with oven set at 350 degrees.

Bake until light brown and enjoy.

I love to cook with herbs as well as drink them!!

9 views0 comments

Recent Posts

See All


bottom of page