Chickpea Cakes

Name: Chickpea Cakes
Yield: Serves 6
Ingredients: 2 , (15-ounce) cans chickpeas, drained with 6 ounces (¾ cup) aquafaba reserved; 6 tablespoons, extra-virgin olive oil; 1 teaspoon, ground coriander; ⅛ teaspoon, cayenne pepper; ⅛ teaspoon, table salt; 1 cup, panko bread crumb; 2 , scallions, sliced thin; 3 tablespoons, minced fresh cilantro; 1 , shallot, minced; , Lemon wedges

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Flavorful patties in a flash that can be served as an appealing main course alongside (or on top of) a big salad.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES6

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

WHY THIS RECIPE WORKS

Convenient canned chickpeas, blended with plenty of seasonings and aromatics and pan-fried until crisp and deep golden brown, make flavorful patties in a flash that can be served as an appealing main course alongside (or on top of) a big sa...

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