Best Mini Chickpea Cakes Recipes

MINI CHICKPEA CAKES

Steps:

• Preheat oven to 375°.
• Spray baking sheet with nonstick cooking spray.
• Mash chickpeas coarsely in medium bowl with hand potato masher.
• Stir in carrots, bread crumbs, salad dressing and egg; mix well.
• Shape chick pea mixture into small patties using about 1 tbsp mixture for each.
• Place on baking sheet.
• Bake 15 to 18 minutes, turning halfway through baking time until lightly browned on both sides.

CHICKPEA CAKES

Steps:

• Heat a large skillet and add 2 tablespoons of olive oil, followed by the onion. Saute for 5 minutes, until soft, then add the garlic, jalapeño, coriander, cumin, mint, turmeric, and cayenne, and sauté for 2 more minutes. Remove from the heat, and stir in the chickpeas. Let cool.
• Put the mixture in a food processor and pulse until the chickpeas are broken down, but the mixture still has texture. Fold in the salt, egg, and 1/2 cup of the bread crumbs. Refrigerate the mixture for 20 minutes so it can firm up and cool completely, making it easier to form into patties.
• Pour the remaining 1/2 cup of bread crumbs onto a plate. Form 3 tablespoons of the mixture into a ball. Flatten the ball against your palm, shaping it into a cake. Dredge the cake in the bread crumbs. Heat a skillet with 1/4 inch of olive oil. When the oil is hot, drop in several cakes and fry until golden brown, about 1 minute per side. Drain on a wire cooling rack. If you prefer to bake the cakes, preheat the oven to 425°F. Place the cakes on an oiled, parchment-lined baking sheet and brush each one with a little olive oil. Bake for 10 minutes, then rotate the pan and bake for 5 minutes, or until the cakes are brown on top and crisp. Serve hot.

CHICKPEA CAKES

Steps:

• Crumble baked potato; discard skin.
• Saute' onion and spices with 2 T olive oil.
• Combine with the potato and gradually add chickpea flour.
• Adjust seasoning as necessary.
• Form into patties and saute with a little olive oil.

CHICKPEA PANCAKE

Steps:

• Blend 1 1/2 cups water, 1 cup chickpea flour, 2 tablespoons olive oil and 3/4 teaspoon kosher salt in a blender. Let rest 15 minutes, then skim off the foam. Heat 2 tablespoons olive oil in a medium ovenproof nonstick skillet over high heat. Pour in the batter and cook until the bottom is set, 2 minutes. Sprinkle with sesame seeds and crushed coriander and cumin seeds. Bake at 425 degrees F until the pancake springs back when pressed, 20 minutes. Sprinkle with flaky salt.