Recently several friends and family members have discovered that they have a Gluten Sensitivity or Celiac Disease. My wife even has found that a gluten free diet has had a positive effect; namely fewer stomach pains. I remember trying to create a gluten free meal for the first time and found out just how many of my recipes I had to change to accommodate diners with sensitivity to gluten. These days I try to include a variety of non wheat grains into our diet and have even included a few meatless meals each week. I thought I would share my families favorite with you. These Chickpea cakes were an adapted recipe from Americas Test Kitchen.
Gluten Free Chickpea Cakes
- 2 (15-ounce) cans chickpeas, drained and rinsed aka Garbanzo beans
- 2 Teaspoons garam masala
- 2 Tablespoons olive oil
- 2 eggs
- 1/2 Cup crushed gluten free rice crackers
- 1/2 Cup Greek yogurt
- 4 scallions, minced
- 3 Tablespoons cilantro, minced (your going to use the whole bunch over all)
- Pinch of salt
- 1 Cup Greek yogurt
- 1 cucumber, shredded
- 2 Tablespoons scallions
- 1 Tablespoon cilantro
- 1 Tablespoon lemon juice
- Pinch of salt
I like to start with the sauce and get it chilled before dinner. I use the English cucumbers because I don’t have to peel and seed them. Use a box grater to shred the cucumber and put it into a colander over another bowl. Salt the cucumber with a healthy pinch of salt here. The idea is to try to lose as much water as you can. Let sit for 10-15 min. Combine the rest of the ingredients. After draining the cucumber (no need to rinse) add to the bowl with the yogurt. Season to taste.
For the chickpea cakes:
Drain the chickpeas and place the contents of 1 1/2 cans of beans into the work-bowl of you food processor. Process until smooth along with the Eggs, Oil, Garam Masala, and yogurt. Add the crackers, scallion, cilantro, and the remaining 1/2 can of beans. Pulse until combined. You should have some visible chunks of beans. Turn contents into a bowl and rest for 20-30 min. (overnight works too. The longer the rest the better they hold their shape) If you find your mix is too loose you can add some gluten free Flour or more rice crackers and let it rest again.
Heat some oil in a non stick pan over med high heat. (I like cast iron here. If you don’t have one, get one. Using a #8 disher which you most often use for ice cream, scoop 4 patties into the pan and cook for 3 minutes on each side. Serve with the sauce and a nice salad and dinner is done.
If you need more resources try www.celiac.com