Harissa Spiced Crispy Black Chickpea Cakes with Yogurt Sauce

These crispy, spicy bean cakes make an amazing appetizer served with a drizzle of za'atar and lemon yogurt sauce. We've used black chickpeas here but you could substitute other dried beans. This recipe is an adaptation of a genius recipe by the incredibly talented  Yewande Komolafe and published in the New York Times. Her use of cornstarch to give these bean cakes their crispy texture is nothing short of brilliant. Look for her upcoming book of Nigerian recipes, it's sure to be amazing. 

Preparing Garbanzo Beans/Chickpeas

So that you always have chickpeas on hand for a recipe I highly recommend cooking the entire bag when you get them, draining completely, laying out on a kitchen towel to cool and then freezing them in an airtight container. At this point they can be scooped out of the container by the cupful for recipes. 

Why Harissa No. 1 is our Number 1

There are other choices for harissa but in our book there's only really one. We are head over heels for the spicy and distinctly citrusy flavor of Villa Jerada's Harissa No. 1. The recipe is quite literally their grandmother's recipe with generations of care and deep flavor; fresh and new again every time you open a jar. Warmly spiced, bright, and good-on-everything, this harissa layers smoky chilies with the sweet tang of tomatoes, vibrant fresh mint, and preserved lemon: the perfect balance of flavor. We use it to add warm heat to everything from bean cakes to grain bowls. Swirl it into mayonnaise to slather on your favorite sandwich or add it to your favorite hummus or pasta recipe for an extra zing.

*A Note On Our Recipes:

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

HARISSA SPICED BLACK CHICKPEA CAKES

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Category

Appetizer

Servings

4-8

Crispy black garbanzo bean cakes are spiked with spicy and citrusy harissa for an irresistible appetizer.

Author:

Lisa Riznikove

Ingredients

• 2 cups of cooked black garbanzo beans, drained
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• 1/2 cup chopped fresh parsley 
• 1/4 cup sliced scallions
• 3 tablespoons cornstarch

• 1 tablespoon harissa No. 1

• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 lemon 

• 1 egg beaten (or a flax egg)

• 1 cup full fat yogurt (optional)

• 1/4 teaspoon za'atar 

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Directions

FOR THE CHICKPEA CAKES

1. In a mixing bowl, smash the chickpeas with back of a fork or a potato masher leaving large chunks and some chickpeas whole. Add the parsley, scallions, cornstarch, harissa, cumin, salt and pepper and stir to combine. Add the beaten egg and fold in until completely incorporated.

2. Heat an iron skillet or heavy bottomed pan over medium heat and drizzle enough olive oil to coat the bottom of the pan. Once the oil is heated enough to sizzle, work in batches adding the bean mixture in heaping spoonfuls, flattening them with the back of your spoon an cooking on each side until they are crispy and starting to brown. Make sure there is at least a couple of inches between each cake so that they crisp up correctly.

3. Drain on paper towels and sprinkle with lemon zest and flaky finishing salt like Pacific Flake. Serve on a plate drizzled with yogurt sauce and extra harissa.

FOR THE YOGURT SAUCE (OPTIONAL)

1. Combine yogurt and 1 tablespoon of lemon juice in a bowl, top with lemon zest, sprinkle with za'atar. 

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.