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Chickpea Cakes

on September 18, 2014

I. Love. Chickpeas.

I mean, really. I’ll eat them on salads, toasted in the oven, blended into hummus, straight out the can, whatever! (Well, actually I’ve been trying to buy them dry and cook them myself instead of buying them canned these days…it’s cheaper and you don’t have to worry about rinsing off all the added sodium.) They add texture and are so versatile in flavor.

Plus, I’m a huge fan of their nutritional content. One half-cup serving of chickpeas contains 135 calories, 8 grams of protein, and 6 grams of fiber. What more could you want?! They also contain heart-healthy unsaturated fats and plenty of vitamins and minerals, such as vitamins B6, C, A, E, K, and folate. Eat your legumes, y’all.

One time I was at this vegetarian restaurant and I tried a chickpea salad sandwich. Like chicken salad, but chickpea salad. It was SO GOOD. And ever since then I’ve been amazed at all the ways chickpeas can be used. So today, I experimented with them and fried up some chickpea cakes. My philosophy is that you can probably substitute a lot of my ingredients for something else; I just didn’t feel like going to the store and wanted to use whatever I already had in the kitchen. As long as you have chickpeas, breadcrumbs (I used flour), and something to moisten/keep the ingredients together (like an egg, but I used cottage cheese instead), and any spices you want, they should turn out great! I would recommend adding some diced onion and pepper to the blender/food processor too. Experiment according to your taste and have fun with it!

Anyways, here they are!


They are super tasty on their own; OR, serve them with the dipping sauce/dressing of your choice.

Chickpea Cakes
Yield: 2 servings
Time: 20 minutes

1 cup cooked Chickpeas, rinsed and drained if canned
1/4 cup Low-Fat Cottage Cheese
3 Tbsp All-Purpose Flour or Bread Crumbs
2-3 Tbsp Onion and/or Green Bell Pepper, diced
1/8 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Garlic Powder
1/4 tsp Cumin
2 leaves Basil, chopped
1-2 Tbsp Olive Oil

1. Combine all ingredients except the olive oil in a food processor/blender. Pulse until ingredients are mashed well (does not have to be pureed; chunks are allowed) and form into four patties. This is easier to do if your hands are a little wet.
2. Heat olive oil in a pan over medium-high heat. When oil is hot, place cakes in the pan and fry until golden brown, about 4-5 minutes on each side. Serve warm.

Nutrition Information per Serving 
Serving Size: 2 cakes

Calories: 265
Total Fat: 10 g
Saturated Fat: 1.5 g
Polyunsaturated Fat: 1.5 g
Monounsaturated Fat: 6.5 g
Trans Fat: 0 g
Cholesterol: 1 mg
Sodium: 270 mg
Potassium: 318 mg
Total Carbohydrate: 34 g
Dietary Fiber: 7 g
Sugars: 6 g
Protein: 13 g


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