Chickpea Cakes

Chickpea Cakes

Delicious, savory pan-fried chickpea pancakes, flavored with garlic, cumin and paprika and fried in olive oil. An excellent vegetarian entree – serve it with brown rice and a tossed salad.

Chickpea Cakes
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Entree, Vegetarian
Yield: 3 servings
Ingredients
  • 1 (15 oz) can chickpeas, drained and rinsed
  • ¼ cup parsley
  • 1 large egg
  • ½ cup low-fat plain Greek yogurt
  • 2 tablespoons low-fat milk
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • ¼ cup whole-wheat flour
  • ¼ cup olive oil for frying
Instructions
  1. Place chickpeas and parsley in food processor. Pulse to coarsely grind, not until smooth but with no whole chickpeas remaining.
  2. Add the remaining ingredients except for the olive oil and process into a smooth, creamy mixture, scraping sides with a spatula as needed. Don't over-process - stop processing as soon as mixture is smooth.
  3. Heat the oil in a large skillet over medium heat. Drop the batter onto the skillet, about ¼ cup per cake. I measure with a 4-tablespoon ice cream scoop.
  4. Fry on medium heat, about 5 minutes on each side, until deep golden-brown.
Nutrition Per Serving
Serving size: 3 chickpea cakes; Calories: 365.3; Fat: 22.8g; Carbohydrates: 28.6g; Sugar: 3.2g; Sodium: 335.6mg; Fiber: 6.5g; Protein: 14.9g
 
Chickpea Cakes

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