Chickpea Cakes With Tomato Jam Recipe

Name: Chickpea Cakes With Tomato Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked chickpeas (two 15 oz. cans, drained, rinsed and reserve some liquid); ½ cup green onion, minced; 5 garlic cloves, minced; ¼ teaspoon minced rosemary; ¾ teaspoon salt; 1 lemon, zest of; 12 lemon, juice of; 1 egg, lightly beaten; ½ cup all-purpose flour; ¼ cup dry breadcrumbs; ¼ cup toasted sesame seeds; oil, for shallow frying; sea salt, for finishing; 1 12 lbs ripe tomatoes, cored, peeled and diced; ½ cup finely diced white onion; 2 tablespoons fresh lemon juice; ½ teaspoon very finely chopped fresh basil leaf; ⅓ cup honey; 1 teaspoon sea salt; 3 dashes cayenne pepper; 3 dashes fresh ground black pepper

Servings: persons

3 cups cooked chickpeas (two 15 oz. cans, drained, rinsed and reserve some liquid)
½ cup green onion, minced
5 garlic cloves, minced
¼ teaspoon minced rosemary
¾ teaspoon salt
1 lemon, zest of
12 lemon, juice of
1 egg, lightly beaten
½ cup all-purpose flour
¼ cup dry breadcrumbs
¼ cup toasted sesame seeds
oil, for shallow frying
sea salt, for finishing
1 12 lbs ripe tomatoes, cored, peeled and diced
½ cup finely diced white onion
2 tablespoons fresh lemon juice
½ teaspoon very finely chopped fresh basil leaf
⅓ cup honey
1 teaspoon sea salt
3 dashes cayenne pepper
3 dashes fresh ground black pepper

1
For the Chickpea Cakes: Combine all ingredients in a food processor and whiz until you have a fairly uniform mixture, but stop before it is completely pureed; keep some texture.
2
You should be able to form it into a ball that holds its shape and should be neither crumbly nor a batter.
3
Add reserved liquid or breadcrumbs as necessary to find the right moisture level.
4
Heat a few tablespoons of oil in a large skillet, preferably cast-iron, over a medium-high flame.
5
Take a golf-ball sized piece of dough, press it in your hands into a flattened 3-inch patty and place in the skillet.
6
Repeat with as many as will fit comfortably without touching.
7
Fry on one side until golden brown, about 3 minutes, then flip and brown the other side.
8
Remove to paper towels and finish with a little bit of sea salt.
9
Serve with Tomato Jam.
10
To Make Tomato Jam: Combine the tomatoes, onion, lemon juice, basil, honey and salt in a saucepan.
11
Add a couple dashes of cayenne pepper and black pepper.
12
Bring to a simmer (Michael notes that you dont need to worry about adding water as the tomatoes will produce plenty of liquid as they cook).
13
Once simmering, adjust the heat on the stove to keep the tomatoes simmering until the mixture becomes thick and syrupy, about an hour.
14
Taste and adjust seasonings.
15
Serve at room temperature.
16
Can be refrigerated up to three days.

864

kcal

Calories

Fat

166

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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 21 ingredients. The key ingredients include: 3 cups cooked chickpeas (two 15 oz. cans, drained, rinsed and reserve some liquid), ½ cup green onion, minced, 5 garlic cloves, minced, ¼ teaspoon minced rosemary, and more.

Yes, Chickpea Cakes With Tomato Jam 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 With Tomato Jam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions