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Chickpea Cakes

Classic falafels get a healthy spring update in our Crispy Baked Lemon Chickpea Cakes. Instead of frying, we use an oven-baked method that makes them crispy on the outside and soft one the inside. We pack them full of lemon zest, lemon juice, sweet leeks and dijon mustard for a zippy kick. Perfect on top of a salad or served on their own with a touch of greek yogurt.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 chickpea
Calories: 189 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 3 tbsp olive oil
  • 1 leek halved and sliced
  • 1/2 tsp kosher salt, divided
  • 2 large garlic cloves, minced
  • 1/4 cup pine nuts
  • 15 oz can chickpeas, drained and rinsed
  • 1 large egg
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1/4 cup plain breadcrumbs
Yogurt Sauce
  • 1/2 cup plain greek yogurt
  • 1 small garlic clove, minced
  • 1/8 tsp kosher salt
  • 1 tsp lemon juice
  • 2 tsp olive oil

Instructions

    Cup of Yum
  1. Heat a small non-stick skillet to a medium heat. Add 1 tablespoon oil. Add leeks and ¼ teaspoon salt. and garlic. Saute until leek have softened, about 3-4 minutes. You don't want them to brown, so if they start to crisp up, turn the heat downn to medium low. Once they've softened, add garlic. Cook another minute. Transfer leeks and garlic to a large bowl and cool.
  2. Wipe pan clean and toast pine nuts over a medium-low flame. They are done when they smell nutty, be careful to not burn. Transfer to the bowl with the leeks and garlic.
  3. Add chickpeas to the bottom of a food processor, pulse until the chickpeas are in tiny pieces, but not pureed. They should look a little bigger than grains of sand, with some bigger pieces as well, you still want a bit of texture. Transfer chickpeas to the bowl with the leeks, garlic and pine nuts.
  4. Add egg, lemon zest, juice, Dijon, breadcrumbs and remaining salt. Toss until combined. Use a small ice cream scoop or 1/4 cup measure to portion out 7-8 fritters. Rinse hands with a little bit of cold water and form into compact patties.
  5. Heat the same skillet you cooked the leeks in to a medium heat. Add remaining two tablespoons olive oil. Whenn the oil is hot, swirl the pan to coat. Add chickpea cakes and cook until crisp and brown, about 3-4 minutes. Flip and cook another 2-3. minutes until crips and brown on the other siide. Serve with yogurt sauce.
Yogurt Sauce
    Cup of Yum
  1. Add all ingredients to a small bowl, mix to combine. Season to taste with salt and pepper.

Nutrition Information

Serving 1chickpea cake Calories 189kcal (9%) Carbohydrates 18g (6%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 1g (5%) Trans Fat 1g Cholesterol 1mg (0%) Sodium 225mg (9%) Potassium 210mg (6%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 18IU (0%) Vitamin C 3mg (3%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8chickpea

Amount Per Serving

Calories 189

% Daily Value*

Serving 1chickpea cake
Calories 189kcal 9%
Carbohydrates 18g 6%
Protein 7g 14%
Fat 11g 17%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 1mg 0%
Sodium 225mg 9%
Potassium 210mg 4%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 18IU 0%
Vitamin C 3mg 3%
Calcium 47mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.