Cajun Chickpea Cakes

I believe Kim brought these to the potluck. I loved the small size of these patties. That makes for a crisper patty and just tastes better. Kim served these with Tofu Dip. That was just the  perfect finishing touch for these patties.

Ingredients:

• 1/4 cup diced onion
• 1/4 cup diced green pepper
• 1 celery stalk- diced
• 1 28 oz. chickpea, rinsed and drained
• 1 teaspoon thyme
• pepper to taste
• pinch cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon hot sauce
• 2 Tablespoons chopped fresh parley
• 2 tablespoons whole wheat flour
• 1 Tablespoon cornstarch

Directions:

1. Saute' onions, green pepper and celery 5-7 minutes or until softened. Remove from heat
2. Place chickpeas in a food processor along with the onion mixture. Process chickpeas until they are not whole. Do not over process.
3. Add all the rest of the ingredients and process lightly.
4. Place in the refrigerator 30 minutes.
5. Heat a sprayed frying pan and fry the patties until crispy and browned. About 2-3 minutes on each side
6. Serve with Tofu Dip using your favorite spices. Kim used dill..

Verna's Tofu Dip

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This can be used on baked potatoes, as a taco dip, as a sandwich spread or as a dressing. It is very versatile.

 

Dip Base:

 

• Mori-Nu silken Tofu-soft and drained
• 1 Cup Grapeseed oil Vegenaise-this is the one with the purple cover
• 3-1/2 teaspoons fresh lemon juice

Mix very well in food processor. Remember to scrape down sides.

 

Add:

 

•  1/2 teaspoon onion powder
•  1/2 teaspoon garlic powder
• 1-1/4 teaspoon paprika
• 1 teaspoon Braggs Sprinkles-24 Herb and Spice Seasonings
• A couple shakes Mrs. Dash Southwest Chipolata Seasoning
• A couple drops of Shiracha sauce, Hot Chili sauce or Cayenne.-optional
• Put above seasonings in food processor and mix well.
• Put into a bowl, add 3-4 chopped green onions-use some of the greens also.

Refrigerate several hours.. Great with veggies. or any of the above suggestions.

 

Enjoy!!!