Spiced Chickpea Cakes with Red Onion and Coriander Salad

"At the football club we're always trying out new ideas for vegetarians (ie the real ones who don't eat fish). This one's a real winner and can hold its own against any meat or fish recipe. If you're serving it as a main course, it's nice with some nutty brown rice."
Servings:
4 people

Health Score

High
Medium
Low
8.2 / 10
High score

Glycemic Index

Index
37
Low
Load
21
High

Nutrition per serving:

Calories573.97 kcal29%
Fat28.65 g41%
Carbs55.74 g21%
Sugars15.63 g17%
Protein27.29 g55%
Sodium352.85 mg18%
Fiber10.22 g37%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
37
Low
Glycemic Load
21
High

Ingredients

8 oz (225 g) chickpeas, soaked overnight in cold water and drained
1 level teaspoon turmeric
1 x 500 g tub Greek yoghurt
grated zest ½ lemon
1 dessertspoon lemon juice
salt and freshly milled black pepper
2 small red chillies, deseeded and finely chopped
½ oz or a 15 g pack fresh coriander
1 heaped teaspoon coriander seeds
1 heaped teaspoon cumin seeds
2 oz (50 g) butter
1 small onion, peeled and finely chopped
1 small green pepper, deseeded and finely chopped
3 large garlic cloves, peeled and finely chopped
1 large egg, beaten
3 level tablespoons wholemeal flour or chickpea flour (gram flour)
2 tablespoons groundnut oil
1 medium red onion, peeled and thinly sliced into half-moon shapes
1 level teaspoon grated lemon zest
juice 1 lemon
3 level tablespoons picked coriander leaves

Directions

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