Chickpea and Coriander Cakes
Bursting with flavor and packed with plant-based protein, these Chickpea and Coriander Cakes are a delightful fusion of earthy spices and fresh herbs. Made with a blend of tender chickpeas, zesty fresh coriander (cilantro), aromatic garlic, and vibrant spring onions, these golden-brown cakes are lightly spiced with cumin, paprika, and ground coriander, lending them a warm, aromatic kick. Quick and easy to prepare, they come together in just 30 minutes and are perfect as a crispy appetizer, a vegetarian main dish, or a satisfying snack. Pair them with a tangy yogurt dip, a crisp side salad, or warm pita bread for a wholesome, Mediterranean-inspired meal. These versatile patties are naturally gluten-free if made with chickpea flour, making them an irresistible option for both health-conscious eaters and adventurous food lovers.
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Recipe Information
Ingredients
- 400 grams canned chickpeas
- 30 grams fresh coriander leaves (cilantro)
- 2 whole spring onions
- 2 whole garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground paprika
- 1 tablespoon lemon juice
- 3 tablespoons chickpea flour (or all-purpose flour)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Drain and rinse the canned chickpeas thoroughly, then pat them dry with a clean kitchen towel.
In a food processor, combine the chickpeas, fresh coriander leaves, chopped spring onions, garlic cloves, ground cumin, ground coriander, ground paprika, lemon juice, salt, and black pepper.
Pulse the ingredients until a coarse mixture forms. Be careful not to over-process; the mixture should still have some texture.
Transfer the mixture to a large mixing bowl. Add the chickpea flour (or all-purpose flour) and mix well until the mixture comes together and can be easily formed into patties. If the mixture feels too wet, add an extra tablespoon of flour as needed.
Using your hands, form the mixture into small, flat cakes. Aim for about 8 equal-sized cakes for even cooking.
Heat the olive oil in a large frying pan over medium heat. Once the oil is hot, carefully place the chickpea cakes in the pan, ensuring they are spaced slightly apart.
Cook the cakes for 3-4 minutes on each side, or until they are golden brown and crispy on the outside. Be gentle when flipping to avoid breaking them.
Remove the cakes from the pan and place them on a plate lined with paper towels to absorb any excess oil.
Serve the chickpea and coriander cakes warm as an appetizer, or pair them with a fresh salad, yogurt dip, or pita bread for a light and satisfying meal.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2387 mg | 104% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 14.0 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1236 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
