Savoury Chickpea Cakes with Lemon Garlic Aioli and Arugula Fennel Salad

Chickpeas cakes are such a great alternative to veggie burgers or other traditional vegan main proteins. Over a salad and topped with a lemon garlic aioli, it’a a sophisticated main course perfect for a dinner party.
Stuffed in a soft, crusty bun, it’s brilliant for a picnic or Tuesday night.

As with most things, it all comes down to knowing your audience and applying the appropriate medium. In this case, I’ve gone with the traditional Dinner Party execution method.

Looking at the list of ingredients and the method for this dish, you’d assume this would take forever and be a giant pain in the ass. Nothing could be further from the truth. I just made this in under 20 minutes flat. Prep to plate and it was lovely. Consider it a challenge to see if you can do the same.

Savoury Chickpeacakes with Lemon Garlic Aioli and Arugula Fennel Salad

Combination of common knowledge and Would Rather Gather originals
Prep Time: 40 mins / Active Time: 15 mins / Serves: 2

For the chickpea cakes:
1 tbsp Earth Balance buttery stick
1 tbsp olive oil
1/2 cup onion, minced
1/4 cup red pepper, minced
2 cloves garlic, minced
1 tbsp nutritional yeast
1 tbsp flat leaf parsley, finely chopped
1/4 cup bread crumbs, finely chopped
1/4 cup cashew cream
1 tbsp tomato paste
14 oz. can chickpeas, drained and mashed
chickpea flour, salt, pepper mixture for dusting
fresh cracked sea salt and black pepper to taste
enough canola oil to coast the bottom of the pan to 1/4 inch

For the salad:
3 tbsp white balsamic vinegar
1 tbsp olive oil
1/4 cup red onion, in fine rings
1/2 cup fennel bulb, shaved
1/4 cup flat leaf parsley, coarsely chopped
2 cups baby arugula
1/2 cup, cherry tomatoes, quartered
fresh cracked sea salt and black pepper to taste

For the aioli:
1/4 cup of veganaise
1 tbsp lemon zest
1 tbsp lemon juice
2 cloves garlic, finely minced

Method aioli:
1. Combine all ingredients in a small bowl, cover and place in fridge to keep cool until ready for use.

Method chickpea cakes:
1. In a saute pan, over medium heat, bring oilive oil and Earth Balance up to temperature, saute garlic with chili flakes until golden, add onion, red pepper and saute until soft. Remove from heat and set aside.
2. While onion red pepper mixture softens, combine breads crumbs with cashew cream. Let stand for 5 minutes, then using a fork mash bread and cream together to create a paste.
3. In a medium sized mixing bowl, mash chick peas until mostly smooth. Add onion and red pepper mixture, nutritional yeast, breadcrumb paste, tomato paste, parsley and mix until well combined. Salt and pepper to taste.
NOTE: I like to use a pastry cutter but if you don’t have one or a masher on hand, the back of a fork always works – it just takes a little more elbow grease and time.
4. Form mixture into cakes and dust with chickpea flour mixture (1/4 cup flour with 1 tsp salt and tsp pepper)
5. In a large heavy bottom pan, bring canola oil up to temperature (bread will immediately become golden) and fry cakes for 3 minutes or until golden and crispy on each side. Drain on paper towel and serve over salad with a dollop of aioli.

Method Salad:
1. Just as the chickpeas are draining, toss all ingredient together until salad is evenly coated. Salt and pepper to taste.