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 coulld 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.
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