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Instant Pot Chickpeas and Microgreens Cakes

Tender chickpea cakes made with Instant Pot chickpeas, grated onion and chopped microgreens, pan-fried until golden and served with a lemon yogurt sauce.
Print Recipe
Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean-inspired
Ingredients Method

Ingredients
  

  • Chickpeas
  • 200 g 1 cup dried chickpeas, which cook to about 2 cups
  • 480 ml 2 cups water for the pot
  • Cakes
  • The cooked chickpeas about 330 g (2 cups), drained and cooled
  • 30 g 1 packed cup microgreens, plus a handful for topping
  • 1/2 medium onion grated (about 60 g or 1/2 cup)
  • 2 garlic cloves minced
  • 60 g 1 cup panko or dry breadcrumbs
  • 1 large egg
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • Zest of 1 lemon
  • 3/4 teaspoon fine salt
  • 3 tablespoons olive oil for the pan 45 ml
  • Lemon Yogurt Sauce
  • 120 g 1/2 cup Greek yogurt
  • 1 tablespoon lemon juice 15 ml
  • 1 tablespoon olive oil 15 ml
  • 1 small garlic clove grated
  • Pinch of salt

Method
 

  1. Rinse the dried chickpeas, put them in the Instant Pot with 480 ml (2 cups) of water, and cook on high pressure with Keep Warm off: 15 minutes if soaked, 45 minutes if unsoaked. Natural release for 20 minutes, then vent the rest.
  2. Drain the chickpeas and let them steam off in a colander for 10 minutes. Spread them on a clean towel if they look glossy and wet.
  3. Rinse the microgreens, pat them completely dry, and chop them roughly. Keep a small handful whole for topping.
  4. In a large bowl, crush the chickpeas with a potato masher or fork until about two thirds are broken and the rest are rough pieces. Do not purée them.
  5. Add the onion, garlic, panko, egg, cumin, turmeric, zest and salt, then fold in the chopped microgreens last. Mix until no dry breadcrumbs remain.
  6. Squeeze a spoonful in your fist. It should hold its shape and leave your palm only slightly damp. If it slumps or sticks, add 2 tablespoons of breadcrumbs.
  7. Form 8 cakes, each about 7 cm (3 inches) wide and 2 cm (3/4 inch) thick, pressing firmly. Chill for at least 20 minutes.
  8. Warm a large skillet over medium heat with half the oil for about 2 minutes, until a breadcrumb sizzles gently.
  9. Fry 4 cakes about 5 minutes per side without moving them, until deep golden brown and they release easily. Add the remaining oil and repeat. A thermometer in the center should read 71°C (160°F).
  10. Stir the yogurt, lemon juice, oil, garlic and salt together. Top the cakes with the sauce and the whole microgreens.