Chickpeas patties with labneh sauce
Chickpeas patties with labneh sauce
4 portions
Ingredients
- 1 can 540 ml chickpeas, rinsed and drained
- 15 ml (1 tablespoon) of lemon zest
- 125 ml (1/2 cup) panko breadcrumbs
- 80 ml (1/3 cup) of CEDAR labneh
- 1 grated carrot
- 1/2 diced red bell pepper diced
- 1 green onion, chopped
- 15 ml (1 tablespoon) chopped garlic
- 30 ml (2 tablespoons) fresh chopped parsley
- 15 ml (1 tablespoon) chopped fresh dill
- For the sauce:
- 160 ml (2/3 cup) of CEDAR labneh
- 15 ml (1 tablespoon) tahini (sesame butter)
- 10 ml (2 teaspoons) honey
- 10 ml (2 teaspoons) chopped garlic
- 2.5 ml (1/2 teaspoon) cumin
- 1 green onion, chopped
- Salt and pepper
Preparation
- Preheat the oven to 205C (400F)
- In the container of the food processor, place the chickpeas, lemon zest, panko breadcrumbs and labneh. Mix until smooth
- Transfer the mixture to a bowl. Add the carrot, bell pepper, green onion, garlic and herbs. Season with salt and pepper and stir
- Shape into six to eight patties using about 80 ml (1/3 cup) of preparation for each.
- Place the patties on a baking sheet lined with parchment paper and coat with cooking spray.
- Bake for 18 to 22 minutes, turning the patties halfway through cookin.
- In a bowl, combine the sauce ingredients. Serve with the patties
