Cajun Chickpea Cakes
Quick and spicy chickpea cakes worthy of a creole occasion.
Chef's Notes: These cakes are a bit dry since they're fat-free. Serve topped with spicy Dijon mustard, fat-free vegan mayo, plain soy yogurt, dressing, hot sauce or fresh tomatoes.
Recipe added on December 20, 2009 by
Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside. Place chickpeas in a food processor and pulse about ten times, until chickpeas are coarsely chopped but not pureed. Transfer chickpeas and all remaining ingredients in a mixing bowl and stir to combine. Roll 4 balls, then spray lightly with cooking spray. Place balls 4" apart on the cookie sheet and flatten gently with the palm of your hand. Lightly respray the cakes and sprinkle with additional salt if desired. Bake 12-15 minutes, until thoroughly warm and a bit crispy.
Chef's Note: Whole-wheat flour may sub for chickpea flour and soy sauce may sub for tamari.
- Serving Size: 1
- Servings Per Batch: 4
- Amount Per Serving
- Calories 144.40
- Fat 1.30g
- Carbohydrate 27.80g
- Dietary Fiber4.80g
- Sugars NA