Moroccan-Spiced Chickpea Cakes

This is how Candle 79 serves the chickpea cakes at caterings: with a dollop of chutney and an almond slice. We had some friends over for a potluck dinner the other night, with the idea of creating sort of a tapas spread (really an excuse to get together and drink wine). Our friend KC made fresh sourdough bread, others brought eggplant dip and something like an asparagus mushroom soufflée. I made a big salad and some chickpea cakes (and the ice cream in the previous post). When I asked V. whether to bake or fry, he just gave me a look that said “stupid question.” So they were fried. Which was great on the night, but for the leftovers the next day, I think baked would have held up better.

Recipe is on page 66.

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