Smashed Chickpea and Toasted Peanut Cakes
Vendors in Delhi used to toast peanuts on the streets during the cooler winter months, writes Deepa Thomas in her new cookbook, “Deepa's Secrets.” They'd light fires and warm the peanuts in their shells, then slip them into newspaper cones.
The peanut-chickpea combo doubles the protein in this recipe, which makes a great vegetarian meal, side, snack or appetizer.
Makes 6 servings
1⁄4 teaspoon anise seeds
1 ⁄4 teaspoon cumin seeds
1⁄4 teaspoon coriander seeds
1⁄4 teaspoon fennel seeds
1 can (15 ounces) garbanzo beans, drained and rinsed well
1 cup peanuts, shelled, toasted and roughly chopped (skin-on Indian peanuts are fine)
1 cup unsweetened shredded coconut
2 tablespoons onion, minced
2 tablespoons garlic, minced
1 jalapeño, minced
1⁄2 teaspoon garam masala
1 teaspoon chaat masala
1⁄4 teaspoon cayenne powder
1 tablespoon stemmed and finely chopped mint leaves
1 tablespoon stemmed and finely chopped cilantro leaves
1 egg, beaten
1 teaspoon fresh lemon juice
1 ⁄2 teaspoon salt
1 cup coconut or chickpea (garbanzo) flour
1 tablespoon unrefined coconut oil (about)
Toast and grind the four seeds.
Mix ground seed with all the remaining ingredients except the flour and coconut oil. Use a hand blender to puree to a rough consistency. Check seasoning and adjust accordingly. Shape into 2-inch patties.
In a separate baking dish, spread coconut or chickpea flour. Press patties into coconut or chickpea flour to help them hold their shape.
Set oven temperature at 200 degrees, and heat oil in a 10-inch nonstick skillet over medium heat — using just enough oil to "moisten" the pan.
Brown the cakes in oil several at a time, without crowding, about 4 minutes. Gently flip (I use two spatulas) and brown the other side (another 4 minutes). Place finished cakes in preheated oven to stay warm, and repeat frying step until all cakes are done. You may need to add oil between batches.
Keep the finished cakes warm in the oven until ready to serve.
Make ahead: Cakes, cooked or uncooked, freeze beautifully for a grab and go snack, appetizer or meal. Use parchment or wax paper to separate layers before freezing.