Serves 6 as a complete meal with the pasta option A delicious mix of tangy, spicy and savory ingredients makes Puttanesca sauce (sugo alla puttanesca) a meal-time habit that can be made from your pantry. This popular Italian sauce commonly pairs with pasta but...
Chickpea Corn Cakes: Crave-worthy Carbs
Chickpea Corn Cakes: Crave-worthy Carbs
If you enjoy crunchy, sweet summer corn and savory, nutty chickpea flavors and a fast, easy recipe, continue. However, I feel compelled to defend corn just in case with this comment:
Carby chickpea corn cakes cause carb-avoiders cringe-worthy concerns, or conversely, conscious cravings. Now breathe.
Corn often gets dissed as low-nutrient, high-starch food, but this oversimplifies corn’s dietary profile.
Instead corn’s a good source of fiber, micronutrients and minerals that connect to health benefits.
As for corn cravings, sweet corn is a comfort food that connects us to summer and chowing down on a cob is just plain fun. Corn’s also a good source of umami offering savory, meaty flavors.
The Chickpea Ingredient
The chickpea in this recipe is from chickpea flour (besan or gram flour), a nutrient-rich, gluten-free flour. In these egg-free corn cakes, the sticky bean flour is a primary binding agent.
Enjoy corn cakes as an appetizer with a dollop of lemon yogurt sauce, garlic and walnut herb sauce or a salsa or as a dinner with a side salad.
Chickpea Corn Cakes
Yield: Makes 18-20
4 ears of corn (about 2 pounds trimmed or about 3 cups of kernels)
1½ cup chickpea flour
⅓ cup sweet rice flour
1 teaspoon baking powder 1 teaspoon fine sea salt
2 tablespoons ground sumac (a citrus-like flavor, but is optional)
¼ teaspoon cayenne pepper (or ½ teaspoon for more hint of heat)
¾ to 1 cup water
1 large shallot, minced (about ⅓ cup) (or ¼ of a small yellow onion)
4 tablespoons organic canola oil
- Shuck corn if needed, cut off kernels (hold stalk upright in the center of a tea towel and use a chef knife to strip off kernels). If using canned corn, drain and pat dry the kernels.
- In a bowl, stir together chickpea flour, rice flour, baking powder, salt, sumac and cayenne.
- Add water, shallot and corn. Mix with a spoon until blended. If not using immediately, refrigerate for 20 minutes or overnight to make forming patties easier.
- Form palm-sized patties about 1/2” thick with an even surface for nice browning. In a large skillet, heat the oil over a medium-heat burner until it shimmers. Add patties leaving space between them, cook until each side is a dark brown color. Place on paper towels and repeat.
- Serve hot or at room temperature—see serving ideas below.
Serving Ideas & Nutrition Bonus:
Serve with dips sauces or topped with tangy Greek yogurt, Garlicky cheese-free pesto or a chunky-tomato ragout.
Nutrition bonus: for 4 corn cakes: Fiber 9 grams (woohoo) and 10 grams protein for only 236 calories
Like Chickpea flour? Also try my Chickpea shrimp fritters
Like the pan? I don’t represent Lodge cast iron, but do recommend them: more info here
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French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist
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