Chickpea Cakes With Tomato Jam

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Adapted from herbivarious by michael natkin. for additional tomato jam recipes, see recipe #471221 and recipe #449787. the excessive cook time is to make the tomato jam, but overlapping steps shortens the overall time.

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Steps

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For the chickpea cakes: combine all ingredients in a food processor and whiz until you have a fairly uniform mixture , but stop before it is completely pureed.

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Keep some texture.

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You should be able to form it into a ball that holds its shape and should be neither crumbly nor a batter.

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Add reserved liquid or breadcrumbs as necessary to find the right moisture level.

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Heat a few tablespoons of oil in a large skillet , preferably cast-iron , over a medium-high flame.

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Take a golf-ball sized piece of dough , press it in your hands into a flattened 3-inch patty and place in the skillet.

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Repeat with as many as will fit comfortably without touching.

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Fry on one side until golden brown , about 3 minutes , then flip and brown the other side.

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Remove to paper towels and finish with a little bit of sea salt.

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Serve with tomato jam.

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To make tomato jam: combine the tomatoes , onion , lemon juice , basil , honey and salt in a saucepan.

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Add a couple dashes of cayenne pepper and black pepper',.

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Ingredients

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chickpeas, green onion, garlic cloves, rosemary, salt, lemon, zest of, lemon, juice of, egg, all-purpose flour, dry breadcrumbs, toasted sesame seeds, oil, sea salt, tomatoes, white onion, fresh lemon juice, fresh basil leaf, honey, cayenne pepper, fresh ground black pepper