Cajun Chickpea Cakes

• Total time: – min
• Cook time: – min
• Prep time: – min

• 15 ounces chickpeas, drained and rinsed
• 1 tbsp granulated poultry seasoning (not powdered)
• 1 tbsp chili powder
• 1 tbsp tamari
• 1 tbsp lime juice
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp paprika
• ¼ tsp liquid smoke
• ⅛ tsp cayenne pepper
• ¼ cup chickpea flour

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.

Servings per batch: 4

• Calories: 144.40
• Fat: 1.30g
• Carbohydrate: 27.80g
• Dietary Fiber: 4.80g
• Sugars: NA
• Protein: 5.70g