Description
These Easy Spinach Chickpea Cakes are crispy on the outside, tender on the inside, and packed with flavor! Made with chickpeas, spinach, fresh herbs, and aromatic spices, they’re a healthy, protein-rich, and vegetarian-friendly dish that’s perfect as a snack, appetizer, or main course. Serve them with your favorite dip or in a sandwich for a delicious meal!
Ingredients
Scale
- 2 cups canned chickpeas, rinsed and drained
- 1 bunch basil
- 1 bunch parsley
- 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 Chickpea Mixture
- Add chickpeas, basil, parsley, and spinach to a food processor.
- Pulse until roughly blended, leaving some texture.
- Mix in the Vegetables & Spices
- Transfer the mixture to a bowl.
- Stir in grated carrot, chopped onion, minced garlic, salt, paprika, cumin, and black pepper.
- Bind the Mixture
- Add the egg and mix well.
- If the mixture feels too wet, add a tablespoon of flour or breadcrumbs.
- Form the Patties
- Shape small, ½-inch thick patties with your hands.
- Cook the Chickpea Cakes
- Heat oil in a skillet over medium heat.
- Cook patties for 3–4 minutes per side until golden brown.
- Serve & Enjoy
- Drain excess oil on paper towels.
- Serve with yogurt dip, tahini sauce, or inside a pita wrap.
Notes
- Make It Vegan: Swap the egg for a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
- Bake Instead of Frying: Bake at 375°F (190°C) for 20 minutes, flipping halfway.
- Spice It Up: Add cayenne pepper or chili flakes for extra heat.
- Store & Freeze: Keep leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Pan-Frying
- Cuisine: Mediterranean