Quick Healthy Chickpea Cakes

These quick healthy chickpea cakes are so easy to make. They're delicious served with a light salad and a little yogurt or garlic mayonnaise. Plus, they're low cost too!

Course Dinner

Cuisine Mediterranean

Prep Time 20

Cook Time 15

Total Time 35

Servings cakes

Calories 255kcal

Author Neil

Equipment

Ingredients

1 x 410g can chickpeas drained and rinsed
1 small onion finely diced
40 g wholemeal breadcrumbs
1 tablespoon chopped fresh coriander
½ teaspoon chilli powder
½ teaspoon ground cumin
½ teaspoon ground coriander
1 clove garlic crushed
1 teaspoon lemon juice
1 egg whisked
2 tablespoon olive oil

Metric - US Customary

Instructions

Place all of the above ingredients, except the olive oil into a blender and blend until combined. Scrape down the sides of the blender to make sure.
Scoop out the mixture and form 4 patties, place onto a lightly floured plate, cover with cling film and chill in the fridge for at least 20 minutes to help them bind.
Heat 1 tablespoon olive oil in a frying pan on a high heat and when it's hot fry 2 cakes until golden brown, about 2 minutes on each side. Repeat with the other two cakes.

Notes

Suggested serving with a salad of mixed lettuce leaves, cucumber, sliced cherry tomatoes and sliced red onion.

Nutrition