An easy recipe for gluten free chickpea cakes. They’re great as a side dish, but are substantial enough to serve as a nutritious main course.
Delicious, crispy and savory pan-fried chickpea cakes, flavored with garlic, cumin and paprika and fried in olive oil.
I often serve these chickpea cakes as a side dish, but they are substantial, nutritious and filling enough to serve as a meatless entree with a side of vegetables.
This is an easy recipe – simply place the ingredients in the food processor, then drop into hot oil and fry.
To keep these chickpea cakes gluten free, I use almond flour in the mixture instead of breadcrumbs.
If you have any leftovers, they are wonderful the next day, gently reheated in the microwave.
PS. Another recipe for savory pancakes that I really like is this recipe for cabbage pancakes.
- 1 (15 oz can) chickpeas, drained and rinsed
- 1/4 cup parsley
- 1 large egg
- 1/2 cup plain whole milk Greek yogurt
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup almond flour
- 1/4 cup olive oil for frying
- Place chickpeas and parsley in food processor. Pulse to coarsely grind, not until smooth but with no whole chickpeas remaining.
- Add the remaining ingredients except for the olive oil and process into a smooth, creamy mixture, scraping the sides with a spatula as needed. Don't over-process - stop processing as soon as mixture is smooth.
- Heat the oil in a large skillet over medium heat. Drop the batter onto the skillet, about 1/4 cup per cake. I measure with a 4-tablespoon ice cream scoop.
- Fry the chickpea cakes on medium heat, about 5 minutes on each side, until deep golden-brown.