Golden Chickpea-Millet Cakes

Featuring Custom Culinary® True Foundations® Latin Herb & Chili Liquid Flavor Concentrate

Made with:

What You'll Need

Yield: 8 Servings

Chickpea-Millet Cakes
2 cups	Cooked chickpeas (drained)
3/4 cups	Cooked FOXTAIL millet
1/4 cups	Grated carrot
1/4 cup	Fresh parsley, chopped
2 ea	Scallions, thinly sliced
2 ea	Garlic, clove minced
1 tbsp	Lemon zest
2 tbsp	Tahini
1 tsp	Ground cumin
1/2 tsp	Ground coriander
1/4 cup	Oat flour or breadcrumbs
To taste	Sea salt & cracked black pepper
As needed – Olive oil (for searing)
Herb Cucumber Salad
1 ea	English cucumber, shaved thin
1/4 cup	Red onion, thinly sliced
1/4 cup	Flat-leaf parsley, chopped
2 tbsp	Mint leaves, torn
2 tbsp	Fresh dill, chopped
1 tbsp	Lemon juice
1 tbsp	Extra virgin olive oil
To taste	Sea salt
Green Tahini
1/2 cup	Tahini
1/3–1/2 cup	Water (as needed)
2 tbsp	Lemon juice
1 ea	Garlic, clove minced
1/2 cup	Fresh parsley (packed)
1/2 cup	Fresh cilantro (packed)
2 tbsp	Mint leaves
1 tbsp	Latin Herb Liquid Flavor Concentrate
To taste	Sea salt
Smoky Tomato-Pomegranate Sauce
1/2 cup	Roasted tomato purée
1 tbsp	Pomegranate molasses
1 ea	Garlic, clove minced
1 tsp	Smoked paprika
2 tbsp	Olive oil
2–3 tbsp	Water (as needed)
1 tsp	Latin Chili Liquid Flavor Concentrate
To taste	Sea salt
Harissa Labneh
1 cup	Labneh
2 tbsp	Harissa RTU Sauce
1 tbsp	Lemon juice
To taste	Sea salt

PREPARATION

Chickpea-Millet Cakes

Mash chickpeas until coarse. Add all remaining ingredients and mix until well combined.
Form into 16 patties. Chill for 15 minutes to set.
Pan-sear in olive oil until golden brown, about 3–4 minutes per side.

Herb Cucumber Salad

Green Tahini

Smoky Tomato-Pomegranate Sauce

Sauté garlic and paprika in olive oil until fragrant.
Stir in tomato purée, molasses, and optional concentrate. Simmer 5–7 minutes. Cool.

Harissa Labneh