Chickpea-Lamb Cakes With Red Pepper Sauce Recipe

Name: Chickpea-Lamb Cakes With Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups plain low-fat yogurt; 2 ancho chilies; 6 red bell peppers, roasted, peeled and seeded; 1 1/2 teaspoons fresh lemon juice; 1 teaspoon kosher salt plus more to taste; Freshly ground pepper to taste; 2 tablespoons plus 2 teaspoons olive oil; 1 pound boneless leg of lamb; 4 15-ounce cans chickpeas, drained and rinsed; 2 eggs; 1 tablespoon ground cumin; 2 teaspoons fresh lemon juice; 1 cup cooked bulgur; 4 scallions, chopped; 2 tablespoons chopped fresh mint; 6 tablespoons chopped Italian parsley; 1 tablespoon kosher salt; Freshly ground pepper to taste

Servings: persons

1 1/2 cups plain low-fat yogurt
2 ancho chilies
6 red bell peppers, roasted, peeled and seeded
1 1/2 teaspoons fresh lemon juice
1 teaspoon kosher salt plus more to taste
Freshly ground pepper to taste
2 tablespoons plus 2 teaspoons olive oil
1 pound boneless leg of lamb
4 15-ounce cans chickpeas, drained and rinsed
2 eggs
1 tablespoon ground cumin
2 teaspoons fresh lemon juice
1 cup cooked bulgur
4 scallions, chopped
2 tablespoons chopped fresh mint
6 tablespoons chopped Italian parsley
1 tablespoon kosher salt
Freshly ground pepper to taste

1
To make the sauce, place the yogurt in a paper-towel-lined sieve over a bowl and refrigerate several hours, until the liquid drains out.
2
Meanwhile, simmer the chilies in water until softened, about 5 minutes.
3
Drain, stem and seed.
4
Place the yogurt, chilies, roasted peppers, lemon juice, salt and pepper in a blender and puree until smooth.
5
Taste and adjust the seasoning.
6
Set aside in the refrigerator.
7
To make the cakes, heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat.
8
Add the lamb and saute until medium rare.
9
Let cool and then cut into small dice.
10
Set aside.
11
Place the chickpeas and eggs in a food processor and process until smooth.
12
Add the cumin and lemon juice.
13
Scrape into a bowl and stir in the lamb, bulgur, scallions, mint, parsley, salt and pepper.
14
With moistened hands, shape the chickpea mixture into patties, using 1/4 cup of the mixture for each patty.
15
Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
16
Working in batches, saute the cakes until well browned, about 3 minutes per side.
17
Serve warm with the pepper sauce.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups plain low-fat yogurt, 2 ancho chilies, 6 red bell peppers, roasted, peeled and seeded, 1 1/2 teaspoons fresh lemon juice, and more.

Yes, Chickpea-Lamb Cakes With Red Pepper Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chickpea-Lamb Cakes With Red Pepper Sauce

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