Ingredients

• 2 ounce chickpeas, drained and rinsed
• 1 cup fresh parsley, packed
• 0.5 cup fresh mint, packed
• 3 tablespoon za'atar spice blend
• 0.25 cup tahini
• 0.33 cup all-purpose flour
• 1 red onion, diced, medium
• 1 teaspoon cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper, ground
• 1 egg
• 5 garlic, peeled
• 3 tablespoon extra virgin olive oil
• 2 tablespoon fresh lemon juice
• 3 tablespoon water
• 0.25 teaspoon cayenne pepper, optional
• 4 pita bread, warm
• 0.5 tablespoon sumac, for garnish

Steps

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Peel and finely chop the red onion. Finely chop the fresh parsley and mint. Peel the garlic cloves.
3. Place drained chickpeas, chopped parsley, chopped mint, diced red onion, za'atar, cumin, salt, and black pepper in a food processor.
4. Pulse the mixture until combined but still slightly textured (not completely smooth). Transfer to a medium bowl.
5. Add the egg and flour to the chickpea mixture and stir until fully combined.
6. Divide the mixture into 4 equal portions and shape each into a thick rectangular cake (about 4 inches long, 2 inches wide, and 1 inch thick). Arrange on the prepared baking sheet, spacing them 2 inches apart.
7. Brush the top and sides of each chickpea cake with 1.5 tablespoons of the olive oil.
8. Place the peeled garlic cloves on a small piece of aluminum foil, drizzle with the remaining 1.5 tablespoons of olive oil, wrap loosely, and place on the baking sheet alongside the chickpea cakes.
9. Bake the chickpea cakes and garlic for 30 to 35 minutes, until the cakes are golden brown on top and firm to the touch.
10. Remove the baking sheet from the oven. Carefully squeeze the roasted garlic cloves out of their skins into a small bowl.
11. Add the tahini, lemon juice, water, and cayenne pepper (if using) to the roasted garlic. Whisk until smooth and creamy. Taste and adjust salt or lemon juice as needed.
12. Divide the tahini sauce evenly between 4 serving bowls or plates. Drizzle with a touch of olive oil and sprinkle with sumac.
13. Place one golden baked chickpea cake on each plate next to the tahini sauce. Serve immediately with warm pita bread and extra fresh parsley on the side.