Chickpea and Coriander Cakes Recipe

Name: Chickpea and Coriander Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 ounce) canned chick-peas, drained; 2 garlic cloves, crushed; 1 bunch scallion, chopped; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 fresh green chile, cored, seeded and finely chopped; 2 tablespoons chopped fresh cilantro; 1 small egg, beaten; 2 tablespoons all-purpose flour, plus extra for dusting; salt; fresh ground black pepper; vegetable oil, for shallow frying; fresh cilantro, to garnish

Servings: persons

2 (15 ounce) canned chick-peas, drained
2 garlic cloves, crushed
1 bunch scallion, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 fresh green chile, cored, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1 small egg, beaten
2 tablespoons all-purpose flour, plus extra for dusting
salt
fresh ground black pepper
vegetable oil, for shallow frying
fresh cilantro, to garnish

1
In a blender or food processor, process the chick-peas until smooth.
2
Add the garlic, scallions, cumin and ground coriander.
3
Process again until well combined.
4
Spoon the mixture into a bowl and stir in the chili, fresh cilantro, egg and flour.
5
Mix well and season with salt and pepper.
6
If the mixture is very soft add a little more flour.
7
Chill about 30 minutes to firm the mixture.
8
**To make cucumber and yogurt dip, place cucumber in a colander, sprinkle with 1 teaspoon salt and leave to drain 30 minutes.
9
Pat dry with paper towels and place in a bowl.
10
Stir in the yogurt and garlic and season with pepper.
11
***(bottom of directions for dip recipe)
12
With floured hands, shape the chick-pea mixture into 12 cakes.
13
In a skillet, heat the oil and fry the cakes 2 to 3 minutes on each side, until crisp and golden.
14
Drain on paper towels.
15
Garnish with fresh cilantro and serve with the dip.
16
****Cucumber & Yogurt Dip*****.
17
1/2 cucumber, peeled, seeded and diced.
18
2/3 cup Greek yogurt.
19
1 clove garlic, crushed.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (15 ounce) canned chick-peas, drained, 2 garlic cloves, crushed, 1 bunch scallion, chopped, 2 teaspoons ground cumin, and more.

Yes, Chickpea and Coriander Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chickpea and Coriander Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions