Zucchini and Chickpea Cakes with Sweet & Spicy Sriracha Dressing

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These crispy cakes make the perfect side dish or appetizer for any meal! The first time I made these I didn’t make the sriracha sauce and let me tell you… big mistake. The dipping sauce is what absolutely made this dish 10/10 it’s spicy and refreshing and the perfect partner for these cakes.

Ingredients:

For the cakes:
2 zucchini squash
1 can chickpeas drained and rinsed
1 egg
1/3 cup breadcrumbs
½ tbsp. za’atar seasoning
avocado oil for cooking

For the dressing:
1/3 cup chosen foods avocado mayo
1/2 tbsp sriracha
1/2 tbsp apple cider vinegar
1 tsp honey
Salt and pepper to taste

Directions:

Shred your zucchini with a cheese grater and drain with a cheese cloth or towel (try to get as much water out as you can!). Pour chickpeas into a food processor and pulse until you get small chunks. Mix the shredded zucchini, chickpeas, egg, breadcrumbs and seasoning in a bowl until well combined. Heat avocado oil in a skillet on medium to high heat and cook the zucchini cakes for 3-5 minutes on each side. Remove the cakes from the pan and place on paper towels to soak up the extra oil. Mix  the dressing ingredients in a small bowl, garnish with fresh parsely, and serve.

2 Comments Add yours

  1. SUSAN BEAVIN says:

    Looks delicious. Must try.

    Liked by 1 person

  2. Laura says:

    Great recipe – the chickpea addition attracted me as I’ve learnt this last week that chickpeas are packed with folate – will try this soon!

    Like

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