Monday, October 17, 2011

Crispy Cajun Chickpea Cakes

If you love crab cakes, than this recipe is right up your alley!  Crispy Cajun Chickpea Cakes, adapted from VeganDad.
  • 1/4 C Diced Onions
  • 1/4 C Diced Yellow Pepper
  • 1/4 C Extra Diced Pepper and Onion (the recipe calls for celery, but I didn't have any on hand)
  • 1 Can Chickpeas, drained and rinsed
  • 1 tsp Thyme
  • 1 tsp Paprika
  • 1 tsp Parsley
  • Pinch Cayenne Pepper
  • 1 tsp Hot Sauce
  • 3 Tbls Flour
  • Oil for frying
First, take your diced onion and pepper and throw them on a pan to cook and soften for about five minutes.

Next, pour the chickpeas into a food processor along with the onion and pepper mixture.

Add the flour and spices blend it all together so that the mixture is course and crumbly.
Form patties- there should be enough for about 12, which makes them about an inch and a half in diameter.  You can make them bigger if you want, but I find these easier to cook evenly.
Place the cakes in oil to fry for 2-3 minutes per side, continuing to flip until they are cooked through.

As a side, I steamed some bok choy- a health food wonderment!  I usually eat it whole with a little ume plum vinegar drizzled on top, but this time I decided to chop them up a little.
They just need to be steamed for maybe two minutes.  They wilt incredibly quickly, so watch them!
Serve the chickpea cakes over barley with the bok choy, chopped cabbage, and a few diced green onions on top.  Voila!


  1. Bok choy intimidates me because I can never find it in our grocery stores.

  2. YUM! I definitely want to try this recipe soon. Thanks for sharing!



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