CRISPY CHICKPEA CAKES SERVED WITH LEMON DILL SAUCE

Ingredients

• 1 cup (250 ml) sour cream
• ½ tsp (2.5 ml) finely grated lemon zest
• 2 tsp + 1 tbsp (10 ml + 15 ml) lemon juice, divided
• 3 garlic cloves, finely minced, divided
• 1 tbsp (15 ml) finely chopped fresh dill
• salt and pepper, to taste
• 1 cup (250 ml) canned chickpeas, drained and well rinsed
• ¼ cup (60 ml) finely chopped leek
• 2 tsp (10 ml) Dijon mustard
• 2 tsp (10 ml) olive oil
• 1 cup (250 ml) cooked white quinoa
• ¾ cup (175 ml) crumbled feta cheese
• ½ cup (125 ml) frozen peas, thawed
• ¼ cup (60 ml) pine nuts
• 1 large egg, beaten