Crisp skillet cakes made from mashed chickpeas and potatoes with a lemon tahini finish.
1 cupChickpeas
280 gPotato
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2 clovesGarlic
1.5 tbspWater
25 gFlour
30 gTahini
1 tbspLemon Juice
3 gCumin
3 gCoriander Seeds
3 gPaprika
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Boil potatoes in salted water for 15 minutes until tender.
Mash potatoes with chickpeas, flour, cumin, crushed coriander seeds, paprika, salt, and black pepper.
Shape the mixture into small cakes.
Pan-fry the cakes in cooking oil for 4 minutes per side.
Whisk tahini with lemon juice, garlic, and water, then spoon over the cakes.