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 .

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Andrew Grinton

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Prep Time
40 min
Cook Time
40 min
80 min


  • 1/2 cup semi-pearled farro
  • 1.2 avocado, peeled 
and pitted
  • 1/4 cup plain yogurt
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt, plus additional, to taste
  • 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


  1. 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.
  2. Meanwhile, in a medium bowl, mash avocado, yogurt and garlic until mixture is relatively smooth. Add salt, to taste; set aside.
  3. 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.)
  4. 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.
  5. Arrange lettuce leaves on plates or a platter and top each leaf with a cake. Sprinkle with tomatoes and spoon on avocado mixture.

Nutrition Information

  • Serving Size 2 cakes with toppings
  • Calories 346
  • Carbohydrate Content 43 g
  • Cholesterol Content 95 mg
  • Fat Content 15 g
  • Fiber Content 9 g
  • Protein Content 13 g
  • Saturated Fat Content 3 g
  • Sodium Content 311 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g

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