New Protective & Delish Recipe – Chickpea Cakes

Pan-Seared Chickpea Cakes


By Marti Wolfson


This mediterranean inspired dish is like a refined falafel. Chickpeas are a wonderful source of protein and fiber. The spices and herbs kick up the antioxidant boosting benefit not to mention flavor and color. Pair this with a silky red pepper sauce, full of carotenoids from the pepper and zinc from the tahini sauce. Quinoa and green salad make this a a well-balanced meal.

Serves 6



2 cups cooked chickpeas

4 T. extra-virgin olive oil

1/2 cup chopped onion

1/2 cup chopped celery

2 T. chickpea flour

2 tablespoons chopped flat-leaf parsley

1 tablespoon paprika

1/4 tsp. ground mustard

pinch red pepper flakes

3/4 tsp. sea salt

1 tsp. ground cumin

Red Pepper Sauce



Put the chickpeas in a food processor and process until the consistency of breadcrumbs.

In a sauté pan, heat 2 tablespoons of the olive oil over medium heat.  Add the onion and celery and sauté until softened, about 5 minutes.

Transfer the chickpeas to a large bowl and add the sautéed vegetables, flour, parsley, paprika, ground mustard, pepper flakes, salt and cumin.  Taste for seasoning. Add a bit of water if the mixture seems too dry and crumbly and doesn’t stick together.  Using your hands, form the mixture into 6 patties about 3 inches in diameter and 1 inch thick.

Pan sear the patties by heating 2 tablespoons of olive oil in a sauté pan. Cook until golden brown, about 4 minutes per side.

To serve, pour 2 T. of the Red Pepper Sauce onto each plate and place a warm cake in the center.

CLICK HERE for the Red Pepper Sauce

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