Mini Chickpea Cakes

Golden, crispy, and bursting with vibrant Mediterranean flavors, these Mini Chickpea Cakes are the perfect bite-sized vegetarian treat. Made with protein-rich chickpeas, zesty lemon juice, fragrant cumin, and fresh parsley, these little patties are a delightful combination of wholesome and flavorful. Their satisfying texture and warm spices make them a crowd-pleasing appetizer, snack, or even a main course when paired with a crisp salad or pita bread. Ready in just 40 minutes, these chickpea cakes are pan-fried to golden perfection and can be served with your favorite dipping sauce or a creamy dollop of yogurt for the ultimate finishing touch. Ideal for meal prepping or entertaining, this recipe is sure to impress with its simplicity and bold taste. Perfect for vegetarians and fans of Mediterranean cuisine, Mini Chickpea Cakes will become a new favorite in your recipe repertoire!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Canned chickpeas (garbanzo beans), drained and rinsed
• 60 grams Breadcrumbs
• 30 grams All-purpose flour
• 0.5 Red onion, finely chopped
• 15 grams Fresh parsley, finely chopped
• 1 teaspoon Cumin powder
• 0.5 teaspoon Paprika
• 2 Garlic cloves, minced
• 1 tablespoon Lemon juice
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

1. Add the drained and rinsed chickpeas to a food processor. Pulse a few times until they break down into a coarse mixture. Be careful not to over-process; you want some texture to remain.

Step 2

2. Transfer the chickpea mixture to a large mixing bowl. Add the breadcrumbs, flour, finely chopped red onion, parsley, cumin, paprika, minced garlic, lemon juice, salt, and black pepper. Mix until well combined.

Step 3

3. Using your hands, take about 2 tablespoons of the mixture at a time and shape it into small patties or mini cakes, about 1.5 inches in diameter. Place them on a plate or tray.

Step 4

4. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, place the chickpea cakes in the skillet, leaving enough space between them to avoid overcrowding.

Step 5

5. Cook the cakes for 3-4 minutes on each side, or until they are golden brown and crispy. Depending on the size of your skillet, you may need to cook them in batches. Add more olive oil to the skillet if needed.

Step 6

6. Once cooked, transfer the chickpea cakes to a plate lined with paper towels to absorb any excess oil.

Step 7

7. Serve warm with your favorite dipping sauce or a dollop of yogurt. These cakes also pair well with a fresh salad or pita bread.

Nutrition Facts

Serving size	628.4 grams (628.4g)

Amount per serving	% Daily Value*
Calories	1433

Total Fat 56.60g	73%
Saturated Fat 8.30g	42%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 4025mg	175%
Total Carbohydrate 190.70g	69%
Dietary Fiber 35.90g	128%
Total Sugars 26.80g
Protein 50.40g	101%

Vitamin D 0IU	0%
Calcium 314mg	24%
Iron 19mg	106%
Potassium 1525mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 13.7%

Carbs: 51.8%