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Chickpea Cakes


Chickpea cakes are a great Meatless Monday or any old day dinner. Follow the recipe once so you get the gist of it, then make them yours by adding your favorite spices, leftover chopped vegetables or even another kind of bean. It’s kinda exciting all the possibilities that are out there!

This recipe requires 20 minutes to make, 30 minutes to bake.

You need:

2 baking sheets oiled with olive oil
3 cups cooked chickpeas (two 15 oz. cans, drained and rinsed)
2 green onions (scallions) white and green parts, minced
2-3 cloves garlic, minced
3/4 teaspoon salt
The juice and zest of of 1/2 lemon
1/4 cup all-purpose flour, whole wheat flour or gluten-free flour mix
2 eggs

For the crust:

1/4 cup panko breadcrumbs 
1/4 cup toasted sesame seeds
oil for the baking sheet

To make:

Heat up your oven to 400º.

Leaving the egg out, put all ingredients (including any of the seasonings below) for the the chickpea patty mix in a food processor and whiz a couple of times until you have a chunky mash (or mash with a potato masher or fork). Taste the mixture. If it needs salt and pepper or a little more lemon add them now. Push the mix a little to the side of the bowl so you can crack in the eggs and lightly beat them, before folding everything together.

Pour the breadcrumbs and seeds into a shallow bowl.

Plop a golf ball sized portion of the mix into the breadcrumbs, roll it so it gets completely covered, fish it out and form it into a little patty, set it aside on a dish and repeat with the remaining mix.

Bake the chickpea cakes for 15 minutes, then flip and bake for 15 more, or until they are golden and firm.

Play with it!

For Indian flavored patties: Add 1 tablespoon freshly grated ginger, 1 ½ teaspoons toasted whole cumin seeds or cumin powder, a nice amount of chopped green chili, 1 tablespoon curry powder or ½ teaspoon turmeric. Chopped fresh cilantro. Serve with cucumber yogurt sauce and a nice chutney.

For Middle Eastern flavored patties (falafel-like): Add 1 ½ teaspoons each of ground cumin and coriander, a pinch of cayenne pepper, ¼ cup coarsely chopped parsley and ¼ cup coarsely chopped cilantro. Serve with tahini sauce and cucumber yogurt sauce.

For Greek flavored patties: Add ¼ cup chopped roasted pepper, 2 or 3 chopped sun-dried tomatoes, ¼ cup crumbled feta cheese, a teaspoon chopped oregano or 2 tablespoons chopped parsley.
Serve with cucumber yoghurt sauce and red pepper sauce.


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