Chickpea Cakes
Crispy, golden, and bursting with savory Mediterranean flavors, these Chickpea Cakes are a delightful plant-based dish that's perfect for weeknight dinners or elegant appetizers. Made with hearty canned chickpeas, fragrant garlic, fresh parsley, and a hint of warm spices like cumin and paprika, these cakes are lightly pan-fried for a satisfyingly crunchy exterior. Easy to prepare in just 35 minutes, they strike the perfect balance between nutritious and indulgent. Serve them warm with a dollop of creamy yogurt or tangy tzatziki sauce to complement their earthy flavors, or enjoy them solo as a protein-packed snack. Whether you're catering to vegetarians or just seeking a creative use for pantry staples, these Chickpea Cakes are sure to impress.
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Recipe Information
Ingredients
- 2 cups canned chickpeas
- 0.5 cup all-purpose flour
- 0.5 cup breadcrumbs
- 2 large garlic cloves
- 0.5 cup, diced red onion
- 0.25 cup, chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 2 tablespoons lemon juice
- 1 large egg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons olive oil
- yogurt or tzatziki sauce (optional)
Instructions
Drain and rinse the canned chickpeas thoroughly.
In a food processor, combine the chickpeas, garlic, red onion, parsley, cumin, paprika, lemon juice, salt, and black pepper. Pulse until the mixture forms a thick, coarse texture. Avoid over-blending to keep some texture in the mixture.
Transfer the chickpea mixture into a large mixing bowl. Add the flour, breadcrumbs, and egg. Mix well until the ingredients are evenly combined and a dough-like consistency forms.
Divide the mixture into 8 equal portions. Shape each portion into a small, round patty about 3 inches wide.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, place the patties into the skillet, ensuring they are not overcrowded. Work in batches if necessary.
Cook the patties for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to carefully flip the patties.
Once cooked, transfer the chickpea cakes onto a plate lined with paper towels to absorb excess oil.
Serve warm with a side of yogurt or tzatziki sauce, or enjoy them on their own as a delicious snack or meal.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 232 mg | 78% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 23.8 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 432 mg | 33% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1512 mg | 32% | |
*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.
