Chickpea Cakes Recipe

Name: Chickpea Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus extra for frying; 1 yellow onion, minced; 2 cloves garlic, minced; 2 jalapeno peppers, seeded and diced; 2 tablespoons ground coriander; 2 tablespoons ground cumin; 2 tablespoons dried mint; 1 teaspoon ground turmeric; 1/8 teaspoon cayenne pepper; 2 cups cooked chickpeas; 2 teaspoons salt; 1 egg, lightly beaten; 1 cup bread crumbs

Servings: persons

2 tablespoons olive oil, plus extra for frying
1 yellow onion, minced
2 cloves garlic, minced
2 jalapeno peppers, seeded and diced
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons dried mint
1 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
2 cups cooked chickpeas
2 teaspoons salt
1 egg, lightly beaten
1 cup bread crumbs

1
Heat a large skillet and add 2 tablespoons of olive oil, followed by the onion.
2
Saute for 5 minutes, until soft, then add the garlic, jalapeno, coriander, cumin, mint, turmeric, and cayenne, and saute for 2 more minutes.
3
Remove from the heat, and stir in the chickpeas.
4
Let cool.
5
Put the mixture in a food processor and pulse until the chickpeas are broken down, but the mixture still has texture.
6
Fold in the salt, egg, and 1/2 cup of the bread crumbs.
7
Refrigerate the mixture for 20 minutes so it can firm up and cool completely, making it easier to form into patties.
8
Pour the remaining 1/2 cup of bread crumbs onto a plate.
9
Form 3 tablespoons of the mixture into a ball.
10
Flatten the ball against your palm, shaping it into a cake.
11
Dredge the cake in the bread crumbs.
12
Heat a skillet with 1/4 inch of olive oil.
13
When the oil is hot, drop in several cakes and fry until golden brown, about 1 minute per side.
14
Drain on a wire cooling rack.
15
If you prefer to bake the cakes, preheat the oven to 425F.
16
Place the cakes on an oiled, parchment-lined baking sheet and brush each one with a little olive oil.
17
Bake for 10 minutes, then rotate the pan and bake for 5 minutes, or until the cakes are brown on top and crisp.
18
Serve hot.

326

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 tablespoons olive oil, plus extra for frying, 1 yellow onion, minced, 2 cloves garlic, minced, 2 jalapeno peppers, seeded and diced, and more.

Yes, Chickpea 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 Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions