Chickpea Cakes with Tomato Jam
Transform your weeknight dinners with these flavorful Chickpea Cakes with Tomato Jam—a satisfying vegetarian recipe that's as hearty as it is delicious. Featuring golden, pan-fried patties made from protein-packed chickpeas seasoned with fragrant cumin, fresh scallions, and a hint of citrusy lemon, these cakes deliver the perfect balance of crunchy and tender textures. The real star, however, is the homemade tomato jam—a luscious, tangy-sweet condiment made with caramelized red onions, balsamic vinegar, and a touch of red pepper flakes for subtle heat. Ready in under an hour, this dish is ideal as a light lunch, appetizer, or showstopping entrée. Serve these crispy bites topped with the jam for a harmonious blend of savory and sweet that will leave everyone asking for seconds. Perfect for vegetarians and Mediterranean cuisine lovers, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups cooked chickpeas
- 0.75 cups breadcrumbs
- 1 large egg
- 2 cloves garlic
- 2 stalks scallions
- 0.25 cups parsley
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 tablespoons olive oil
- 1 cup canned diced tomatoes
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 0.5 medium red onion
- 0.25 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by making the tomato jam: Finely dice the red onion.
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the canned diced tomatoes, sugar, balsamic vinegar, red pepper flakes, salt (1/4 teaspoon), and black pepper (1/4 teaspoon) to the saucepan. Stir to combine.
Bring the mixture to a gentle simmer and cook for 20-25 minutes, stirring occasionally, until it thickens into a jam-like consistency. Remove from heat and set aside to cool.
While the tomato jam is cooking, prepare the chickpea cakes: In a food processor, combine the cooked chickpeas, garlic cloves, scallions, parsley, lemon juice, ground cumin, and paprika. Pulse until the mixture is coarsely blended but not completely smooth.
Transfer the chickpea mixture to a mixing bowl. Add the breadcrumbs, one beaten egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until fully combined.
Form the chickpea mixture into 8 small patties.
Heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the chickpea cakes to the skillet, cooking in batches if necessary. Fry for 3-4 minutes per side, or until golden and crisp.
Serve the warm chickpea cakes topped with a generous spoonful of the tomato jam. Enjoy!
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 225.8 g | 82% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 66.3 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 448 mg | 34% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2191 mg | 47% | |
*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.
