Delia Smith's Vegetarian Collection is one of the finest cookbooks on my shelf. This is yet another book that could just as easily serve as a coffee table book, for it contains some of the most beautiful photographs of food I've seen. Surprising, I've had this book for a few years now but I've only just recently started to give it the attention it deserves. Delia presents over 250 recipes of varying complexity for soups and salads, eggs and cheese, starters, pasta, grains and beans, vegetables and baked treats. Although each and every dish is sure to wow your diners, she also includes a section entitled "Food for Friends" should you have the time and inclination to cook up something extra special, such as quattro formaggio pizza, wild mushroom Stroganoff, or perhaps a thick onion tart or savory Feta cheesecake.
I've had my eye on this recipe for spiced chickpea cakes with red onion and cilantro salad for quite some time and after tasting it, I can't believe it took me this long to make. I've modified the recipe slightly to suit my spicy tastes. The texture of these little cakes is much like a baked falafel, although the seasonings are quite different. Delia suggests serving the chickpea cakes with brown rice, and I went one step further and served them alongside mushrooms paprika with brown basmati rice.
|Spiced Chickpea Cakes with Red Onion and Cilantro Salad|
|Recipe by Lisa Turner|
Adapted from Delia's Vegetarian Collection
Published on March 26, 2008
Soft, golden, fragrant and spicy chickpea cakes with a little tart lemon and tangy yogurt served with a lemony red onion and cilantro salad