Chickpea and Zucchini Cakes with Smoky Pepper Cream

Instructions

1. 1

   1. Place the grated zucchini in a colander, toss it with 1/2 teaspoon of the salt, and let it rest for 10 minutes. Then squeeze it with your hands or a clean towel to remove excess moisture.

2. 2

   2. In a large bowl, mix the chickpea flour, water, beaten egg, ground cumin, black pepper, and half of the minced garlic until you have a thick, smooth batter.

3. 3

   3. Add the drained zucchini, crumbled feta cheese, chopped green onion, and chopped fresh parsley to the batter. Mix well until all ingredients are evenly incorporated.

4. 4

   4. For the cream, place the roasted red pepper, plain Greek yogurt, lemon juice, smoked paprika, the remaining minced garlic, 1 tablespoon of the olive oil, and the remaining salt in a blender or food processor. Blend until smooth. Set aside.

5. 5

   5. Heat a large nonstick skillet over medium heat and add 2 tablespoons of the olive oil. Once hot, shape the mixture into 8 cakes and place them in the skillet, flattening them slightly.

6. 6

   6. Cook the cakes for 4 to 5 minutes per side, until deeply golden and firm in the center. Adjust the heat as needed so they do not burn.

7. 7

   7. If you want to keep them warm while finishing the batch, place them on a tray and hold them in a preheated oven at 200°F (95°C) for a few minutes.

8. 8

   8. Serve the cakes hot with the smoky pepper cream spooned over the top or on the side.