Chickpea Cakes

  • Nutritional Coaching & Diet Plans For Fitness Gym Members

Recipe from Gourmet Nutrition: The Cookbook for the Fit Food Lover

Prep time – 10 min | Cook time – 20 min | Total time – 30 min

1 large or 2 small servings


  • Olive oil cooking spray

  • 1/4 red pepper (rough chopped)

  • 1/4 zucchini (rough chopped)

  • 1/4 onion (rough chopped)

  • 1 tsp coconut oil

  • 1 tsp fresh garlic (minced)

  • 1/2 tsp ginger (grated or minced)

  • 1/2 Tb curry powder

  • 1 cup chickpeas (cooked or canned, drained)

  • 1 whole egg

  • 1 egg white

  • 1/4 tsp salt

  • 2 pinches pepper

  • 2 tsp lemon juice

  • 1/4 cup low-fat plain yogurt


Preheat a non-stick frying pan on medium heat. Spray with cooking spray, add the red pepper, zucchini and onion, and saute until lightly browned. Add oil, garlic, ginger and curry powder, and saute for 1 minute more. Now add mixture to a blender or food processor along with the chickpeas, eggs, salt, pepper and lemon juice. Puree to a semi-smooth consistency. With frying pan on medium heat, spray with olive oil and scoop 1/6th of the mixture into the pan. Shape roughly into disks with the spoon. Repeat process, leaving some room between each cake, and cook until lightly browned (about 4 minutes). Carefully flip the cakes to brown the other side. Remove, set aside, and repeat until all cakes are cooked. Plate up the chickpea cakes and garnish with yogurt.


You can serve these as appetizers by cutting into quarters and garnishing with your favorite condiment.


Calories – 484.2/242.1 | Fat (g) – 12.6/6.3 | Carbohydrates (g) – 66.6/33.3 | Protein (g) – 26.1/13.1

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