Chickpea Cakes with Shaved Asparagus and Yogurt

Ingredients

Contains: egg, milk, wheat, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup chickpeas (drained, if using canned)
• 1 clove garlic
• 1 tablespoons tahini
• 1 tablespoon tamari (soy sauce)
• ¼ cup parmesan
• 2 tablespoons of whole wheat pastry flour
• 1 egg
• ⅛ teaspoon salt and pepper
• 1 tablespoon olive oil
• Asparagus
• 10-12 stalks of asparagus
• 1 tablespoon olive oil
• Salt and Pepper to taste
• Yogurt
• ¼ cup plain greek yogurt
• 1 tablespoons olive oil
• salt and pepper to taste
• paprika and olive oil to top

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. If using dried chickpeas, cover them with water and soak overnight, then drain and cook until tender. If using canned, drain them.

2. Add the chickpeas, garlic, tahini, tamari, parmesan, whole wheat pastry flour, egg, the salt and pepper, and 1 tablespoon olive oil to a food processor. Pulse until a thick, slightly chunky paste forms.

3. Shape the mixture into 4 small patties about ½ inch (1 cm) thick. Chill them in the fridge for 10 minutes so they hold their shape.

4. Shave the asparagus into thin ribbons with a vegetable peeler, discarding the woody ends. Toss with 1 tablespoon olive oil, salt and pepper.

5. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Cook the patties 4 to 5 minutes per side until golden and the egg is fully set in the center.

6. While the cakes cook, stir the Greek yogurt with 1 tablespoon olive oil, salt and pepper until smooth.

7. Quickly sauté the shaved asparagus in a hot pan for 1 to 2 minutes, just until bright green and barely tender.

8. Spread the yogurt on plates, set the chickpea cakes on top, pile the asparagus alongside, then sprinkle with paprika and drizzle with olive oil before serving.