It’s a Wednesday in February and I’ve got nothing. It happens. 😉 If you’ve got something exciting going on then please share it. I’ll live vicariously through you. 🙂 Even if I don’t leave you with a funny story or a thought provoking question, hopefully you’ll take away this healthy vegetarian recipe.
These cakes are made from chickpeas and loaded with lots of Indian seasoning and herbs.
Chickpea Cakes Recipe
(Makes 11 cakes)
- 2 slices hearty white bread, torn into pieces
- 2 large eggs
- 4 tablespoons olive oil (divided per the directions)
- 1 teaspoon garam masala
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 2 (15.5 ounce) cans chickpeas, drained and rinsed
- 1 medium shallot, minced
- 3 tablespoons scallions (equivalent to about 2 scallions), sliced thinly
- 1 tablespoon fresh cilantro, chopped
- 1/4 cup Greek yogurt
- Preheat the oven to 350 degrees F.
- Place the pieces of bread into a food processor and process them until they are coarse crumbs.
- Spread the bread crumbs on a baking sheet and bake them for about 10 minutes or until golden brown. (Once they are done, let them cool.)
- In a medium bowl, whisk together the eggs, 2 tablespoons olive oil, garam masala, cayenne pepper, and salt. Set it aside.
- In a large bowl, mash the chickpeas with a potato masher or pastry blender until they are mostly smooth.
- Stir in the bread crumbs, egg mixture, minced shallot, sliced scallions, chopped cilantro, and Greek yogurt.
- Form the bean mixture into 11 one inch thick patties. I used a 1/4 cup measuring cup to portion them out and then rolled them up into balls and flattened them with the bottom of the measuring cup.
- In a medium skillet, heat about 1 tablespoon of olive oil over Medium heat. Cook the patties until they are well browned (about 4 minutes per side). (Cook about 3 to 4 patties at one time.)
- Repeat the process, adding the remaining tablespoon of olive oil when needed.
They are best served immediately after cooking.
I liked using a pastry blender to mash the chickpeas (instead of using a food processor) because it’s easier to mash them to the exact consistency that you want. I like the chickpeas a little on the chunky side in this dish because it adds lovely texture to the cakes.
Garam masala is a combination of traditional Indian spices. While the exact amount of each spice may vary, it typically contains black pepper, white pepper, cloves, cinnamon, cumin, and cardamom.
I usually have a hard time making patties like these because the mixture tends to fall apart easily as I try to form them, but not this recipe. The mixture for these chickpea cakes are super easy to work with, which is a nice switch for me.
These cakes are a tad crunchy on the outside from frying them and a bit chunky inside from the bits of chickpea that managed to get past your pastry blender. In general, I seem to have bad luck with veggie burgers and I can’t say I’ve ever actually enjoyed one. These cakes are almost infinitely healthier than a hamburger and absolutely packed with flavor. Don’t get me wrong, I love a good hamburger every now and then, but when I’m not in the mood for meat or when my jeans feel tight and I want to try to do something about it while still enjoying myself then these will do the trick!
I topped my cakes with Greek yogurt and enjoyed them for lunch and dinner with a side salad. Yay for a super duper healthy meal that’s packed with protein! 🙂 I think they’d also make a great appetizer (I might make them smaller for that occasion though).
I hope you’re having a great week! 🙂
Adapted from: America’s Test Kitchen: The Best Simple Recipes
Here is another great recipe from America’s Test Kitchen.
Here are some other fabulous vegetarian meals.