These Easy Spinach Chickpea Cakes are a delicious, nutritious, and versatile snack or appetizer option. Made with chickpeas, spinach, fresh herbs, and spices, these cakes are packed with protein, fiber, and flavor. Perfect for a light meal, snack, or even as a meatless option in wraps or sandwiches, these savory cakes are easy to prepare and only require a handful of ingredients. Serve with a dipping sauce or yogurt for a satisfying, wholesome treat.
Ingredients:
- 2 cups of chickpeas from a can, washed and drained.
- 1 bunch basil, roughly chopped
- 1 bunch parsley, roughly chopped
- 1 cup spinach
- 1 egg*
- 1 carrot, grated
- ½ onion, chopped
- 2 garlic cloves, minced
- ⅓ teaspoon salt, or to taste
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon black pepper
- Oil for frying
Instructions:
- Prepare the Mixture:
- In a food processor, combine the chickpeas, basil, parsley, and spinach.
- Pulse until coarsely blended.
- Do not over-process; it should have a slightly chunky texture.
- Transfer the mixture to a large mixing bowl and add the grated carrot, chopped onion, minced garlic, egg, salt, paprika, cumin, and black pepper.
- Mix until all ingredients are well combined. Adjust salt to taste.
- Form the Cakes:
- Using your hands, shape the mixture into small patties, about the size of your palm (you should get approximately 8 cakes).
- Cook the Cakes:
- Warm several tablespoons of oil in a large skillet over medium heat.
- Once hot, add the chickpea cakes in batches, making sure not to overcrowd the pan.
- Cook each side for approximately 3 to 4 minutes, or until they are golden brown and crispy. Once done, transfer them to a plate lined with paper towels to soak up any excess oil.
- Serve:
- Serve warm with a side of yogurt, tahini sauce, or your favorite dipping sauce.
- Enjoy as an appetizer, in a wrap, or as part of a light meal.
Conclusion:
These Spinach and Chickpea Cakes are a quick, flavorful, and versatile dish that’s easy to prepare and loaded with nutrients. With fresh herbs and spices, they offer a tasty and healthy alternative to traditional snacks, ideal for sharing or enjoying as a meal.
Easy Spinach and Chickpea Cakes with Fresh Herbs
Flavorful, protein-packed Spinach and ChickpeaCakes made with fresh herbs, spices, and veggies—perfect as a snack, appetizer,or in wraps.
Ingredients
- 2 cups of chickpeas from a can washed and drained.
- 1 bunch basil roughly chopped
- 1 bunch parsley roughly chopped
- 1 cup spinach
- 1 egg*
- 1 carrot grated
- ½ onion chopped
- 2 garlic cloves minced
- ⅓ teaspoon salt or to taste
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon black pepper
- Oil for frying
Instructions
Prepare the Mixture:
- In a food processor, combine the chickpeas, basil, parsley, and spinach.
- Pulse until coarsely blended.
- Do not over-process; it should have a slightly chunky texture.
- Transfer the mixture to a large mixing bowl and add the grated carrot, chopped onion, minced garlic, egg, salt, paprika, cumin, and black pepper.
- Mix until all ingredients are well combined. Adjust salt to taste.
Form the Cakes:
- Using your hands, shape the mixture into small patties, about the size of your palm (you should get approximately 8 cakes).
Cook the Cakes:
- Warm several tablespoons of oil in a large skillet over medium heat.
- Once hot, add the chickpea cakes in batches, making sure not to overcrowd the pan.
- Cook each side for approximately 3 to 4 minutes, or until they are golden brown and crispy. Once done, transfer them to a plate lined with paper towels to soak up any excess oil.
Serve:
- Serve warm with a side of yogurt, tahini sauce, or your favorite dipping sauce.
- Enjoy as an appetizer, in a wrap, or as part of a light meal.