Sesame Pear Chickpea Cakes with Tangy Yogurt Drizzle

Ingredients

• canned chickpeas, drained and rinsed1 can (15 oz)
• ripe pear, finely diced1
• egg1
• rolled oats1/2 cup
• sesame seeds2 tbsp
• scallion, minced2
• ground cumin1 tsp
• salt3/4 tsp
• plain yogurt1/2 cup
• lemon juice1 tbsp
• olive oil2 tbsp

Method

1. 1Mash the chickpeas in a bowl until mostly broken down with some texture left.
2. 2Stir in pear, egg, oats, sesame seeds, scallion, cumin, and salt; rest the mixture for 5 minutes.
3. 3Form into 8 small cakes and press gently so they hold together.
4. 4Heat oil in a skillet over medium heat and cook the cakes for 3 to 4 minutes per side until browned.
5. 5Whisk yogurt and lemon juice together into a quick drizzle.
6. 6Serve the cakes warm with the yogurt spooned over the top.

Tips

• If the mixture feels wet, add another spoonful of oats and let it sit a minute longer.
• A firm pear works best so the cakes stay cohesive.
• These are excellent tucked into lettuce leaves or stuffed into a pita.

Nutrition