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Crispy Chickpea Cakes

Crispy Chickpea Cakes

The ultimate comfort food! These Crispy Chickpea Cakes are packed with flavor, easy to make, and perfect for any occasion. Filled with fresh ingredients and ideal as a satisfying meal or appetizer, you’ll want to make them tonight.
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Servings: 4 servings
Course: Dinner, Side Dishes
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Green Cabbage shredded
  • 1 cup Purple Cabbage shredded
  • 2 tablespoons Lite Soy Sauce optional tamari
  • 1 Lime juiced
  • 1 teaspoon Sesame Oil
  • 1 tablespoon Sesame Seeds
  • 1 teaspoon Olive Oil plus more for sautéing
  • 1 Shallot minced
  • 1 clove Garlic minced
  • 1 cup Chickpeas cooked, if using canned, rinse and drain
  • 2 Green Onions chopped
  • 1/2 tablespoon Ginger fresh, grated
  • 1 teaspoon Sesame Oil
  • 1 teaspoon Lemon Juice
  • 2 Eggs slightly beaten
  • 1/4 cup Cilantro chopped

Equipment

  • Skillet
  • Grater
  • Mixing Bowl
  • Chef's Knife
  • Wooden Spoon

Method
 

  1. Toss all the ingredients for the cabbage salad in a large bowl. Mix to combine and season with salt and pepper. Set aside.
  2. Heat a small skillet over medium heat and add the olive oil. Add the shallot and garlic, and cook until soft. Turn off heat and transfer to a large bowl.
  3. Add the chickpeas and mash lightly with a fork or potato masher. Add the rest of the ingredients and stir to combine. Form into 2 inch cakes.
  4. Heat a skillet over medium heat and add some olive oil. Lightly sauté the chickpea cakes until browned on both sides. Serve the cakes on top of the cabbage salad.

Notes

  • Storage: Keep any leftovers in an airtight container in the fridge. They can be enjoyed cold or reheated in a skillet, ensuring they retain their crispiness.
  • Freezing: You can freeze uncooked cakes. Just shape them and lay them on a baking sheet until frozen. Once solid, transfer them to a freezer bag for up to a month. Cook from frozen, adding a few extra minutes to the cooking time.
  • Pairing: These cakes pair wonderfully with a tangy yogurt sauce or a spicy salsa for an extra flavor kick.
  • Make Ahead: You can prepare the mixture a day in advance. Just keep it covered in the fridge, and form the cakes when you're ready to cook.
  • Vegetable Variations: Feel free to experiment with vegetables. Grated carrots or zucchini can add a different flavor and texture to your cakes.
  • Presentation: Consider garnishing your cakes with extra cilantro or sesame seeds right before serving for an extra touch.