A few weekends back, when Georgia experienced a very rare ice storm, my husband and I decided to venture out to The Flying Biscuit in Candler Park. This is one of my favorite brunch places, and what's even better, they serve it all the time!
The Flying Biscuit has light and fluffy biscuits, with an amazing fruit butter, a scrumptious fried egg sandwich (the best I've had so far,) Sake Bloody Mary's, a surprisingly great combination, and one of my favorite dishes, Egg-Ceptional Eggs. This is a dish of black bean cakes, topped with a fried egg, and salsa and sour cream.
I was so inspired by the delicious dish, that I decided to make my own version, substituting black beans with chickpeas, and sour cream with greek yogurt. The results were great, and I hope you give it a shot!
Fried Chickpea Cakes
1 Small Onion, Chopped
3 Cloves of Garlic, Chopped
1 Tablespoon of Olive Oil
1 Can of Chickpeas
1/4 Cup of Flour
1/4 Cup of Bread Crumbs
1 Teaspoon of Cumin
1 Teaspoon of Paprika
1/2 Teaspoon of Salt
1/2 Teaspoon of Black Pepper
Hot Sauce to Taste
Frying Oil (Canola, Olive Oil, etc... Your Choice)
Greek Yogurt and Salsa for Topping
In a skillet, saute your onion, garlic, cumin and paprika in the olive oil until the onions are translucent. Pour the onion/garlic mix into a blender with 1/2 can of the chickpeas, 1 egg, as much hot sauce as you'd like to add, the salt and pepper and pulse blend until the chickpeas are creamy, but not liquified.
Pour the blended mix into a bowl and add the flour and bread crumbs and the other half of the chickpeas. Mix together into a consistency to make patties, if it's still too messy, add some more bread crumbs; basically it needs to look like sticky cookie dough.
Warm your favorite frying oil in a skillet, and fry the chickpea cakes until golden brown. Set to the side, while you fry your egg to your favorite hardness. To serve, place a chickpea cake on the plate, top with the fried egg, and a good dollop of greek yogurt and salsa on the side. Enjoy!