Community recipe
Crispy Parmesan Chickpea Cakes with Roasted Pepper Yogurt
Golden, tender-centered chickpea cakes get a savory Parmesan-and-cumin lift, with a quick roasted-pepper yogurt sauce and a bright tomato-green salad alongside. A satisfying meatless supper made from easy-to-find staples.
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Difficulty
- easy
Get ready
Ingredients
- 0.75 cup greek yogurt, plain
- 0.5 cup roasted red pepper, jarred, drained and roughly chopped
- 1 tbsp lemon juice
- 0.25 tsp fine salt
- 2 chickpeas, drained and rinsed
- 0.25 cup fresh parsley, finely chopped
- 1 garlic, minced
- 1 tsp lemon zest, finely grated
- 1 egg, large
- 0.5 cup panko breadcrumb
- 0.33 cup parmesan cheese, finely grated
- 0.5 tsp ground cumin
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 3 tbsp olive oils, for pan-frying
- 4 cup baby arugula, rinsed and dried
- 1 cup cherry tomato, rinsed and halved
- 1 tbsp lemon juice
- 1 tbsp olive oil, for the salad
- 0.13 tsp fine salt
Make it
Instructions
- 01
Set up the oven and blend the sauce
Heat the oven to 200°F (95°C). Set a wire rack on a rimmed baking sheet so the finished cakes can stay crisp while you cook the batches. In a small blender or food processor, combine ¾ cup plain Greek yogurt, ½ cup jarred roasted red peppers, 1 tbsp lemon juice, and ¼ tsp fine salt. Blend until smooth, then transfer to a serving bowl and refrigerate while you prepare the cakes. | Why: A low oven keeps the first batch warm without softening its crust, and chilling the sauce lets its flavors meld.
- 02
Mash and season the cake mixture
Drain and rinse 2 cans chickpeas in a colander; shake off excess water. Pat dry, then put them in a large bowl and mash with a fork or potato masher until mostly crushed but still a little chunky. Finely chop ¼ cup fresh parsley, mince 1 garlic clove, and zest a lemon to measure 1 tsp lemon zest. Add those, 1 large egg, ½ cup panko breadcrumbs, ⅓ cup finely grated Parmesan cheese, ½ tsp ground cumin, ½ tsp kosher salt, and ¼ tsp black pepper. Stir until evenly combined and the mixture holds together when pressed. Let it stand for 10 minutes, then shape into 8 patties about ½ inch thick; if the mixture feels sticky, dampen your hands lightly. | Why: A brief rest hydrates the crumbs, helping the cakes hold their shape and brown evenly.
- 03
Pan-fry the cakes until crisp
Set a large skillet over medium heat and add 3 tbsp olive oil. When the oil shimmers, cook the patties in batches without crowding, about 3–4 minutes per side. Adjust the heat as needed; the outside should become deep golden and crisp, and the centers should feel hot and firm. Transfer each batch to the rack in the warm oven while you finish cooking. Add a little of the measured oil between batches if the skillet looks dry. | Why: Moderate heat gives the centers time to heat through while the outsides develop a sturdy, crunchy crust.
- 04
Toss the salad and serve
Rinse and thoroughly dry 4 cups baby arugula and 1 cup cherry tomatoes; halve the tomatoes. In a serving bowl, toss them with 1 tbsp lemon juice, 1 tbsp olive oil, and ⅛ tsp fine salt just before serving. Plate two warm cakes per person with a spoonful of chilled sauce and a portion of the salad. | Why: Dressing at the last moment keeps the greens lively and gives the crisp cakes a fresh, tangy counterpoint.
