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Recipes
Beet Chickpea Cakes with Dill Yogurt Sauce
Ingredients
Beet Chickpea Cakes
3 1/4 cup dry chickpeas (or 2 15-ounce cans)
4 tablespoons olive oil
2 red onions, diced
2 garlic cloves, diced
2 medium red beets, trimmed, peeled and shredded
1 egg
3 tablespoons balsamic vinegar
1/2 cup dill
freshly ground pepper
sea salt
Dill Yogurt
1/4 cup dill
3/4 cup greek whole yogurt
1 garlic clove minced
freshly ground pepper
flaky sea salt
Directions
How to Cook Chickpeas
Place the chickpeas in a large bowl and cover with cold water. Cover the bowl with a clean kitchen towel and allow to soak overnight. After 24 hours, drain the water and rinse the beans.
Place beans in a large pot and cover with 2 inches of water. Bring to a boil, then reduce to a simmer and cover the pot. Let the beans cook for 45 minutes. At this point start checking for doneness. This can happen anywhere between 45 minutes to 90 minutes. Once they are fully cooked drain in a colander and allow to cool.