Chickpea Cakes

I was the lucky recipient of one of these tasty morsels at dinner out one night, and now we're ALL the lucky recipients of this recipe! :) Even if you're cutting back on sodium, I suggest adding even just a teensy-weensy salt. It really makes a difference. These can be an appetizer and might be nice served them with a yogurt sauce. These also reheat well. I reheat them in my toaster oven. (Prep time and cook time do not include time to bake the potato.)

• Ready In: 25 mins
• Yields: 6-8 cakes

Ingredients

• 1  baked potato
• 1⁄2 yellow onion, chopped
• 2  tablespoons fresh cilantro, chopped
• 1⁄4 teaspoon turmeric
• 1⁄8 teaspoon  coriander
• 1⁄8 teaspoon cumin
• 1⁄8 teaspoon cardamom
• 1⁄4 teaspoon curry powder (Indian)
• 1⁄4 cup gram flour (chickpea flour)
•  salt and pepper, to taste
•  olive oil

Directions

1. Crumble baked potato; discard skin.
2. Saute' onion and spices with 2 T olive oil.
3. Combine with the potato and gradually add chickpea flour.
4. Adjust seasoning as necessary.
5. Form into patties and saute with a little olive oil.