An easy recipe for gluten-free chickpea cakes. They’re great as a side but are also substantial enough to serve as a nutritious main dish.
These chickpea cakes are wonderful. They are well-seasoned and very tasty. My kids really like them, so I find myself making them quite often.
How to make chickpea cakes
It’s a very easy recipe. Scroll down to the recipe card for the detailed instructions. But you basically mix all the ingredients in your food processor, then fry the chickpea cakes in olive oil.
How to serve chickpea cakes
I often serve these chickpea cakes as a side dish. I find that they go well with oven chicken kabobs and with beef kabobs. But they are substantial, nutritious and filling enough to serve as a meatless main dish with a side of vegetables. So sometimes I serve them with an easy side, such as tomato salad or microwave broccoli.
To keep these chickpea cakes gluten-free, I use almond flour in the mixture. In the past, I used to make them with 1/4 cup of whole-wheat flour instead of 1/2 cup of almond flour. So you can use that if you don’t mind wheat. Either way, check the batter. If it’s too dry, you can add a tablespoon or two of water.
Is this a healthy recipe?
I think so. This would obviously depend on how you define “healthy” and on your own preferred diet. These chickpea cakes are not paleo and they are not low carb.
But chickpeas are very nutritious, almond flour is a great substitute for wheat flour, and the remaining ingredients are whole-foods ingredients. Take a look at the nutritional profile for a serving of these chickpea cakes. I think it’s impressive!
What about leftovers?
If you have any leftover chickpea cakes, you can keep them in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave on 50% power.
More tasty fritters
- 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 (or 1/4 cup whole-wheat flour)
- 1/4 cup olive oil for frying
- Place the chickpeas and the parsley in your 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 the mixture is smooth.
- Check the mixture. If it's too dry, add a tablespoon or two of water and briefly process to incorporate.
- Heat the oil in a large skillet over medium heat. Drop the batter into the skillet, about 1/4 cup per cake. I measure them with a 4-tablespoon ice cream scoop.
- Fry the chickpea cakes on medium heat until deep golden-brown, about 5 minutes on each side.