Farro & Chickpea Cakes with Avocado “Aioli” & Cherry Tomatoes
The farro for this deliciously crispy crab cake-like dish is purposely a little overcooked and sticky to help the cakes hold their shape during cooking. An avocado aioli-style sauce and tomatoes on top add creaminess, brightness .
1/2 cup cooked chickpeas or BPA-free-canned unsalted chickpeas, drained and rinsed
3/4 cup whole-wheat panko bread crumbs
1.2 cup diced shallots
2 tbsp chopped fresh flat-leaf parsley
1.2 tsp ground cumin
2 large eggs, lightly beaten
2 tbsp extra-virgin olive oil
8 butter lettuce leaves
1 1/2 cups halved cherry tomatoes
To a medium saucepan on medium-high, add farro and 1¼ cups water and bring to a boil. Reduce to a simmer, then cover and cook until farro is very tender, about 30 minutes. Drain farro, if necessary, then transfer to a large bowl and set aside to cool.
Meanwhile, in a medium bowl, mash avocado, yogurt and garlic until mixture is relatively smooth. Add salt, to taste; set aside.
In a small bowl, lightly mash chickpeas to yield some crushed pieces, some partial pieces and some whole. To large bowl with farro, add chickpeas, panko, shallots, parsley, cumin and ½ tsp salt; stir in eggs. With damp hands, shape mixture into 8 ¾-inch-thick cakes. (TIP: Arrange cakes on 2 flat plates to make it easy to slide them into the skillet later.)
In each of 2 medium skillets on medium, heat 1 tbsp oil. Carefully add 4 cakes to each skillet and cook until golden brown and cooked through, 3 to 4 minutes per side.
Arrange lettuce leaves on plates or a platter and top each leaf with a cake. Sprinkle with tomatoes and spoon on avocado mixture.
This simple Moroccan chickpea salad is hearty enough to stand on its own for a no-cook dinner, and if you have any leftovers simply pack them for work tomorrow – a marinated dish such as this often tastes even better the next day!
Traditionally cooked in a tall earthenware pot known as a tagine, the North African dish of the same name is a saucy, spiced stew that’ll warm you from the inside out. Our quick and easy recipe is vegetarian, and chock-full of hearty veggies and chickpeas for a truly satisfying dish.