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    You are in: Home / Recipes / Chickpea Cakes With Tomato Jam Recipe
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    Chickpea Cakes With Tomato Jam

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    gailanng's Note:

    Adapted from Herbivarious by Michael Natkin. For additional tomato jam recipes, see Sweet and Savory Tomato Jam and Agave Tomato Jam. The excessive cook time is to make the tomato jam, but overlapping steps shortens the overall time.

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    Units: US | Metric

    Chickpea Cakes

    Tomato Jam


    1. 1
      For the Chickpea Cakes: Combine all ingredients in a food processor and whiz until you have a fairly uniform mixture, but stop before it is completely pureed; keep some texture. You should be able to form it into a ball that holds its shape and should be neither crumbly nor a batter. Add reserved liquid or breadcrumbs as necessary to find the right moisture level.
    2. 2
      Heat a few tablespoons of oil in a large skillet, preferably cast-iron, over a medium-high flame. Take a golf-ball sized piece of dough, press it in your hands into a flattened 3-inch patty and place in the skillet. Repeat with as many as will fit comfortably without touching. Fry on one side until golden brown, about 3 minutes, then flip and brown the other side. Remove to paper towels and finish with a little bit of sea salt. Serve with Tomato Jam.
    3. 3
      To Make Tomato Jam: Combine the tomatoes, onion, lemon juice, basil, honey and salt in a saucepan. Add a couple dashes of cayenne pepper and black pepper. Bring to a simmer (Michael notes that you don’t need to worry about adding water as the tomatoes will produce plenty of liquid as they cook). Once simmering, adjust the heat on the stove to keep the tomatoes simmering until the mixture becomes thick and syrupy, about an hour. Taste and adjust seasonings. Serve at room temperature. Can be refrigerated up to three days. Makes about 1 cup.

    Ratings & Reviews:

    • on July 12, 2012


      Tasty, crunchy morsels with perfect texture and wonderful flavor. Made them twice already, we liked them so much. Went bit berserk the last time and increased the rosemary to 2 tablespoons, used 2 lemons zest and 3 teaspoons salt. Fantasticaly tasty!!! Sauce also very nice!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chickpea Cakes With Tomato Jam

    Serving Size: 1 (1919 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 133.7
    Calories from Fat 25
    Total Fat 2.7 g
    Saturated Fat 0.4 g
    Cholesterol 11.6 mg
    Sodium 409.4 mg
    Total Carbohydrate 24.0 g
    Dietary Fiber 3.4 g
    Sugars 7.4 g
    Protein 4.4 g

    The following items or measurements are not included:

    lemons, zest of

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