Crispy chickpea, leek and goat cheese fans with cucumber, lemon and mint dip

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F and line a baking tray with parchment paper. Brush the paper with 1 tablespoon (15 ml) olive oil.

2. 2

   2. Heat 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add the chopped leek, garlic, 1/4 teaspoon salt, and a pinch of black pepper. Cook for 4 to 5 minutes, until the leek is soft and fragrant. Let it cool for 3 minutes.

3. 3

   3. In a bowl, mash the chickpeas until coarse with some texture remaining. Add the sautéed leek, goat cheese, beaten egg, 1/2 cup (30 g) panko, half of the lemon zest, 1/4 teaspoon salt, and a pinch of black pepper. Mix well until the mixture is easy to shape.

4. 4

   4. In a separate plate, combine the remaining panko with the grated Parmesan and the rest of the lemon zest.

5. 5

   5. Take portions of the mixture and shape 8 slightly flattened oval pieces, creating small folds on one side with your fingers so they resemble fans. Coat each piece in the panko-Parmesan mixture, pressing gently so it adheres.

6. 6

   6. Place the fans on the prepared tray and drizzle or lightly brush the tops with any remaining oil on the tray. Bake for 16 to 18 minutes at 220°C / 425°F, carefully turning halfway through, until golden and crisp.

7. 7

   7. While they bake, make the dip. In a small bowl, combine the Greek yogurt, grated and squeezed cucumber, lemon juice, mint, ground cumin, the remaining salt, and a pinch of black pepper. Stir until smooth and fresh.

8. 8

   8. Serve the crispy fans hot or warm with the cucumber, lemon, and mint dip on the side.