Vegetarian

Savory Chickpea Cakes takes several minutes to prepare.

Savory Chickpea Cakes takes several minutes to cook.

Savory Chickpea Cakes makes 16 servings.

The ingredients for Savory Chickpea Cakes are:

3 cups cooked chickpeas (two 15 oz. cans, drained and rinsed)
1/2 cup green onions, minced
5 cloves garlic, minced
1/4 t. minced rosemary leaves
3/4 t. salt
zest of 1 lemon
juice of 1/2 lemon
1 egg, lightly beaten
1/2 cup all-purpose flour
1/4 cup homemade breadcrumbs
1/4 cup toasted sesame seeds (i didnt use seasame seeds)
oil for shallow frying
sea salt (ideally Maldon or fleur de sel) for finishing

Here is how you make Savory Chickpea Cakes:

1.Combine all ingredients in a food processor and buzz until you have a fairly uniform mixture, but before it is completely pureed. We want some texture left. You should be able to form it into a ball that holds its shape. It should be neither crumbly nor a batter. Add liquid or breadcrumbs as necessary to find the right moisture level. If you don?t mind tasting raw egg, taste a bit and adjust the seasoning as needed. 2.Heat a few tablespoons of oil in a large skillet, preferably cast-iron, over a medium-high flame. Take a golf-ball sized piece of dough, press it in your hands into a flattened 3-inch patty and place in the skillet. Repeat with as many as will fit comfortably. Fry on one side until golden brown, about 3 minutes, then flip and brown the other side. Remove to paper towels and finish with a little bit of sea saltServing Size: 16 small cakesNumber of Servings: 16Recipe submitted by SparkPeople user HSALADINO.

The nutritional information for Savory Chickpea Cakes is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 98.5

• Total Fat: 2.7 g
• Cholesterol: 10.3 mg
• Sodium: 411.3 mg
• Total Carbs: 15.6 g
• Dietary Fiber: 2.6 g
• Protein: 3.5 g