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Veteran – Recipe Highlight: Chickpea Cakes with Corn Salsa

Chickpea Cakes


1 TBS Oil

1/4 cup onion, diced

1/4 cup green pepper, diced

1 celery stalk, diced

1 28 oz can of chickpeas, rinsed and drained (Garbonzo beans)

1 tsp thyme

1 tsp paprika

4 TBS fresh parsley, chopped

2 TBS flour

1 TBS Cornstarch

Salt and Pepper to taste

Oil for frying


Saute the onion, green pepper and celery in the oil until softened (5-7 minutes).

Place chickpeas in a food processor along with the onion mixture and pulse until the chickpeas are no longer whole.  But don’t process too much.  Place chickpeas in a bowl and add the spices and parsley.  Mix well.  Add flour and cornstarch and mix well (I used whole wheat pastry flour).  Place in fridge for 30 minutes.

Heat oil in a frying pan on medium/medium-high (350 degrees).  Shape chickpea mixture into 12 patties and fry in batches, and 2-3 minutes per side, or until crispy and browned.  Flip a few times if they are browning too quickly.

Place Chickpea Cakes over Corn Salsa…and top with Avocado.  My kids liked this meal with a little Creamy Tomatillo Dressing.


Recipe found here.

Source: WFM 1-10

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