Chickpea & Spelt Cakes with Herb Dip

Ingredients

For the cakes:

• 2 cups dry chickpeas
• water (enough to soak and cook the chickpeas)
• 1–2 carrots, grated
• ½ bulb fennel, diced
• 2 small onions, diced
• 2 cloves garlic, diced
• 2 tbsp coconut oil (for sautéing)
• 2 eggs
• 1 cup instant spelt flakes
• 2 tsp salt
• 1 tsp galangal
• 2 tsp bertram

Fresh or dried herbs: summer savory, parsley, wild thyme, hyssop

For the dip:

• 1 cup sour cream
• 2 tbsp fresh parsley, finely chopped
• 1–2 tbsp chives or scallions, finely chopped
• 1 tsp wine vinegar
• ½ tsp salt

Directions

1. Soak the chickpeas overnight in plenty of water.

2. Cook the chickpeas the next day in the soaking water for about 1 hour, or until soft. Let cool.

3. Sauté the vegetables: Heat coconut oil in a skillet, then sauté onions, fennel, carrots, and garlic until soft and fragrant.

4. Mash the chickpeas: Transfer the cooked chickpeas with their cooking liquid into a large bowl. Mash with a hand blender or potato masher until mostly smooth (some small chunks are fine).

5. Combine: Add the sautéed vegetables, salt, galangal, bertram, and herbs. Mix well.

6. Bind the mixture: Stir in the eggs and spelt flakes. Let sit for a few minutes so the flakes can absorb the moisture.

7. Shape the cakes: Form patties with your hands and place them on a greased baking sheet.

8. Bake: Preheat oven to 375°F (190°C). Bake for about 20 minutes, or until golden brown.

Cool: Let the cakes rest on the baking sheet for 10 minutes before transferring to a wire rack.

For the dip:

In a small bowl, combine sour cream, parsley, chives (or scallions), vinegar, and salt. Mix well.

Serve alongside the warm chickpea & spelt cakes.

Find our video instructions at Hildegard's Way YouTube Channel.