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    You are in: Home / Recipes / Mini Chickpea Cakes Recipe
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    Mini Chickpea Cakes

    Average Rating:

     3 Total Reviews

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    • on February 24, 2004

      Great recipe, devoured by carnivores and vegetarians alike. Used chives and onions rather than carrots, to spice them up, worked out really well.

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    • on August 20, 2009

      I really liked these. made them a bit bigger than mini as it was only me eating them. I did have to put more breadcrumbs in though i don't think i drained the chickpeas enough. I will be making these again. with the many tins of chickpeas i somehow accumilated in my pantry :)

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    • on September 21, 2007

      This is more of a concept than a recipe. Choices in the type of vegetable, breadcrumbs and salad dressing will determine the taste, texture, and exact nutritional analysis. It's categorized here as an appetizer, but can be made in full-sized patties for an entree. The dish is nicely balanced nutritionally, with beans, grain, vegetables and egg. These patties also freeze well. I used dry chickpeas (2/3 cup), homemade bread crumbs from white bread with margarine, and homemade dressing based on half olive oil, half vinegar. The uncooked mix was a bit loose, and I had some crumbling as I turned the patties. The texture was a teeny bit oily for my taste. The flavor was a bit too Italian for me, without much from the carrots or chickpeas to balance the oregano and parsley.

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    Nutritional Facts for Mini Chickpea Cakes

    Serving Size: 1 (702 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 39.5
     
    Calories from Fat 10
    27%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 8.8 mg
    2%
    Sodium 128.8 mg
    5%
    Total Carbohydrate 5.8 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.5 g
    2%
    Protein 1.4 g
    2%
    Detailed Nutrition Values About Nutrition Info
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