**Introduction:**
Embark on a culinary journey with our tantalizing chickpea cakes, a symphony of flavors and textures that will delight your taste buds. These delectable patties, crafted with a blend of chickpeas, aromatic spices, and fresh herbs, offer a delightful balance of protein, fiber, and irresistible taste. Immerse yourself in the diverse culinary traditions we present, each recipe showcasing a unique twist on this versatile dish. From the classic Mediterranean flair of our Mediterranean Chickpea Cakes to the vibrant Indian-inspired Spiced Chickpea Cakes, and the tantalizing fusion of our Moroccan Chickpea Cakes with Harissa Sauce, you'll discover a world of culinary possibilities. Whether you prefer a crispy exterior or a soft and tender interior, our recipes cater to every palate and preference. So, prepare to embark on a delightful culinary adventure as we delve into the art of creating these delectable chickpea cakes.
VEGAN CHICKPEA CRAB CAKES
All the flavors are here-Old Bay, lemon and that distinct brininess-but there's no crab in sight with these cakes. Instead, chickpeas stand in for shellfish, and they are just as satisfying.
Provided by Food Network Kitchen
Categories appetizer
Time 1h50m
Yield 4 to 8 servings
Number Of Ingredients 15
Steps:
- For the chickpea crab cakes: Place the reserved chickpea liquid into a large bowl, then add the cream of tartar and whip vigorously until foamy and thick.
- Whisk in the parsley, lemon juice, Old Bay and honey mustard, then add the bread pieces and toss to coat. Let sit until the bread is soft, about 5 minutes.
- Meanwhile, finely chop the chickpeas (alternatively, you can pinch or smush them). When the bread mixture is ready, add the chickpeas and toss and squeeze the mixture until it holds together. Form into eight 3/4-inch thick patties with nice rounded edges. Cover and chill them for at least 1 hour.
- For the tartar sauce: Whisk together the mayonnaise, honey mustard, Old Bay, pickle and pickle brine in a small bowl. Refrigerate until ready to serve.
- Preheat the oven to 350 degrees F. Whisk a large pinch of salt into the flour and put on a plate. Pour enough oil to cover the bottom of a large nonstick skillet and heat over medium-high heat. Dredge half of the cakes in the flour. Once the oil is hot and shimmering, add the cakes and cook until crunchy and deep golden brown, about 3 minutes per side. Adjust the heat as necessary to keep them from browning too quickly. Transfer to a baking sheet and repeat with the remaining cakes. Sprinkle each with salt, then bake until heated completely through, about 5 minutes.
- Serve the chickpea crab cakes with the tartar sauce and lemon wedges.
CRABBY CRUSTED CHICKPEA CAKES
Crab salad tops a garbanzo bean-based patty with an oatmeal crust, all stacked on top of shredded lettuce.
Provided by hmacmil2
Categories Appetizers and Snacks Beans and Peas
Time 51m
Yield 10
Number Of Ingredients 16
Steps:
- Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.
- Spread the remaining oats and bread crumbs onto a plate.
- Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
- Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
- Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
- Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.
Nutrition Facts : Calories 302 calories, Carbohydrate 31.5 g, Cholesterol 69.2 mg, Fat 13.4 g, Fiber 5.5 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 623.8 mg, Sugar 2.8 g
GRILLED CHICKPEA POLENTA CAKES WITH CHIVE OIL AND LEMON
Provided by Bobby Flay
Categories side-dish
Time 2h4m
Yield about 8 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan on the grates of the grill. Add the onions and garlic and cook until soft. Add chickpeas, stock and salt and pepper and cook until chickpeas are very soft. *Transfer mixture carefully, in batches, to a blender and blend until smooth. Return the mixture to the saucepan and bring to a boil. Slowly whisk in the polenta, stirring constantly, and continue whisking until mixture begins to bubble. Reduce heat to medium and continue cooking, stirring with a wooden spoon until the mixture is thickened and cooked, about 30 minutes. Season with salt and pepper, to taste.
- Spread the mixture into a baking sheet, cover with plastic and place in the refrigerator until cold and very firm, about 4 hours. When the polenta is firm, remove from the refrigerator and, using a 2-inch ring mold, cut out circles of the polenta.
- Preheat a grill to medium-high.
- Season the polenta circles with salt and pepper on both sides, brush with oil and grill on both sides until golden brown, about 2 to 3 minutes per side. Remove from grill, drizzle with chive oil and garnish with lemon zest and chives.
- Combine ingredients in a blender and blend for 5 minutes. Season with salt and pepper, to taste.
Nutrition Facts : Calories 373 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 3 milligrams, Sodium 607 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 13 grams, Sugar 4 grams
CHICKPEA CAKES
I was the lucky recipient of one of these tasty morsels at dinner out one night, and now we're ALL the lucky recipients of this recipe! :) Even if you're cutting back on sodium, I suggest adding even just a teensy-weensy salt. It really makes a difference. These can be an appetizer and might be nice served them with a yogurt sauce. These also reheat well. I reheat them in my toaster oven. (Prep time and cook time do not include time to bake the potato.)
Provided by GinnyP
Categories Potato
Time 25m
Yield 6-8 cakes
Number Of Ingredients 11
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 AND TUNA CAKES WITH LEMON CREAM
This is a tasty twist to the traditional tuna cake. The chickpeas are healthy and go very nicely with tuna and the zesty flavor of fresh lemon.
Provided by Nif_H
Categories < 30 Mins
Time 20m
Yield 6 Patties
Number Of Ingredients 15
Steps:
- In a small bowl, mix ingredients for sauce (sour cream, lemon juice and lemon zest). Let sit in refrigerator.
- In a mini chopper or mixer, blitz the chickpeas with the sesame seeds, lemon juice and garlic. Some chickpea texture is nice, but you can make it smoother if you want to. With a rubber spatula, spoon mixutre into a medium bowl and add tuna, egg, carrot, celery salt, paprika and pepper. Mix well.
- Preheat a large nonstick frying pan to medium heat and add olive oil. Make 6 equal patties from tuna mixure. Place in the pan and flatten slightly with a spatula. Let cook for 2-4 minutes on each side, until cooked through.
- Immediately serve each cake with a dollop of the lemon cream and sprinkle with parsley or cilantro.
Tips:
- Use canned chickpeas for convenience. If you don't have time to cook dried chickpeas, canned chickpeas are a great option. Just be sure to rinse them well before using.
- Mash the chickpeas until they are smooth. This will help the cakes to hold together better.
- Add your favorite spices and herbs to the chickpea mixture. This is a great way to customize the flavor of the cakes.
- Don't overcook the cakes. They should be cooked until they are golden brown and crispy on the outside, but still moist on the inside.
- Serve the cakes with your favorite dipping sauce. Tahini sauce, yogurt sauce, or even ketchup are all great options.
Conclusion:
Chickpea cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. So next time you're looking for a healthy and satisfying meal, give chickpea cakes a try!
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