Savory Chickpea Cakes
- Number of Servings: 16
Ingredients
3 cups cooked chickpeas (two 15 oz. cans, drained and rinsed) 1/2 cup green onions, minced 5 cloves garlic, minced 1/4 t. minced rosemary leaves 3/4 t. salt zest of 1 lemon juice of 1/2 lemon 1 egg, lightly beaten 1/2 cup all-purpose flour 1/4 cup homemade breadcrumbs 1/4 cup toasted sesame seeds (i didnt use seasame seeds) oil for shallow frying sea salt (ideally Maldon or fleur de sel) for finishing
1.Combine all ingredients in a food processor and buzz until you have a fairly uniform mixture, but before it is completely pureed. We want some texture left. You should be able to form it into a ball that holds its shape. It should be neither crumbly nor a batter. Add liquid or breadcrumbs as necessary to find the right moisture level. If you don’t mind tasting raw egg, taste a bit and adjust the seasoning as needed.
2.Heat a few tablespoons of oil in a large skillet, preferably cast-iron, over a medium-high flame. Take a golf-ball sized piece of dough, press it in your hands into a flattened 3-inch patty and place in the skillet. Repeat with as many as will fit comfortably. Fry on one side until golden brown, about 3 minutes, then flip and brown the other side. Remove to paper towels and finish with a little bit of sea salt
Serving Size: 16 small cakes
Number of Servings: 16
Recipe submitted by SparkPeople user HSALADINO.
2.Heat a few tablespoons of oil in a large skillet, preferably cast-iron, over a medium-high flame. Take a golf-ball sized piece of dough, press it in your hands into a flattened 3-inch patty and place in the skillet. Repeat with as many as will fit comfortably. Fry on one side until golden brown, about 3 minutes, then flip and brown the other side. Remove to paper towels and finish with a little bit of sea salt
Serving Size: 16 small cakes
Number of Servings: 16
Recipe submitted by SparkPeople user HSALADINO.
Nutritional Info Amount Per Serving
- Calories: 98.5
- Total Fat: 2.7 g
- Cholesterol: 10.3 mg
- Sodium: 411.3 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.6 g
- Protein: 3.5 g
Member Reviews