Golden Harissa Chickpea Cakes with Saffron Yogurt Sauce

Golden Harissa Chickpea Cakes with Saffron Yogurt Sauce
AI

Ingredients

  • 1 can chickpeas (400g), drained and rinsed
  • 1 small red onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp harissa paste
  • 1 tsp ground cumin
  • 1/4 cup breadcrumbs
  • 1 egg
  • Salt and pepper to taste
  • Olive oil for frying
  • 1/2 cup plain yogurt
  • A pinch of saffron threads
  • 1 tsp lemon juice
  • Fresh parsley or cilantro for garnish

Steps

  1. In a small bowl, steep saffron threads in 1 tbsp warm water for 10 minutes.
  2. In a food processor, pulse chickpeas until roughly mashed.
  3. In a large bowl, combine mashed chickpeas, onion, garlic, harissa, cumin, breadcrumbs, egg, salt, and pepper. Mix well and form into small patties.
  4. Heat olive oil in a skillet over medium heat. Fry chickpea cakes for 3–4 minutes per side until golden brown.
  5. In a separate bowl, mix yogurt with saffron infusion and lemon juice.
  6. Serve chickpea cakes warm with saffron yogurt drizzled on top and fresh herbs.