Description
Delicious and nutritious chickpea cakes packed with protein and fiber, perfect for a quick lunch or dinner.
Ingredients
Scale
- 2 cups canned chickpeas, rinsed and drained
- Bunch basil
- Bunch parsley
- 1 cup spinach
- 1 egg
- 1 carrot, grated
- ½ onion, chopped
- 2 garlic cloves, minced
- 1/3 tsp salt or to taste
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp black pepper
- Oil for frying
Instructions
- Mash chickpeas in a bowl until they are roughly smooth.
- Chop the basil, parsley, spinach, carrot, onion, and garlic into small pieces.
- Add all the chopped vegetables and remaining ingredients to the bowl with the chickpeas, except the oil. Mix everything together until well combined.
- Form the mixture into small patties using your hands.
- Heat oil in a non-stick pan over medium-high heat. Place the patties in the pan.
- Fry the patties on both sides until they turn golden-brown, about 3-4 minutes for each side.
- Serve warm with a salad and hummus or a garlicky avocado sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 70mg
Keywords: chickpea cakes, spinach, vegetarian recipe, healthy lunch, protein-rich meal