I am not a vegetarian, nor will I probably ever be one. But over the last two years, I have been cutting down on my meat consumption (reasons: health, money, the negative societal and environmental impacts of the meat industry, etc.) and in that time, I’ve discovered that canned chickpeas are amazingly versatile and tasty in just about everything I’ve made with them. This recipe is no exception — these chickpea cakes have the consistency of a crab cake (not as dense as a burger) and have a nice Indian spice flavor which pairs well with the cucumber sauce.
This is again an adapted recipe from Test Kitchens’ The Complete Cooking for Two Cookbook. In this case, I think their recipe is really a ‘cooking for one’ serving size.
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