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Easy Spinach Chickpea Cakes

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Delicious and crispy spinach chickpea cakes, packed with flavor and perfect for any meal.

Ingredients

Scale
  • 2 cups canned chickpeas, rinsed and drained
  • Bunch of basil
  • Bunch of parsley
  • 1 cup spinach, chopped
  • 1 egg (or flax egg for vegan option)
  • 1 carrot, grated
  • ½ onion, chopped
  • 2 garlic cloves, minced
  • ⅓ tsp salt (or to taste)
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp black pepper
  • Oil for frying

Instructions

  1. Mash the chickpeas in a large bowl until roughly broken down.
  2. Prep the veggies: grate the carrot, chop the onion, and roughly chop the spinach.
  3. Mix in the greens and vegetables into the mashed chickpeas.
  4. Add minced garlic, salt, paprika, cumin, and black pepper.
  5. Bind the mixture with the egg or flax egg, stirring well.
  6. Form small patties about 2 to 3 inches in diameter.
  7. Heat oil in a frying pan over medium heat.
  8. Fry the cakes for about 3-4 minutes on each side until golden brown.
  9. Drain on paper towels to absorb excess oil.
  10. Serve hot with your favorite sauce.

Notes

These cakes can be made ahead of time and stored in the fridge. They can also be frozen for later use.

Nutrition

Keywords: spinach cakes, chickpea cakes, vegetarian recipe, easy appetizers

Find it online: https://basilboard.com/simple-spinach-chickpea-cakes-weeknight-dinners/