Crispy Cajun Chickpea Cakes (Vegan)
photo by rpgaymer
- Ready In:
- 1 tablespoon oil
- 1⁄4 cup diced onion
- 1⁄4 cup diced green pepper
- 1 stalk celery, diced
- 1 (28 ounce) can chickpeas, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 pinch cayenne pepper (or more to taste)
- 1 teaspoon hot sauce (or more to taste)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons flour
- 1 tablespoon cornstarch
- salt and pepper
- oil (for frying)
- Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.
- Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but don't process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 minutes.
- Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly.
Questions & Replies
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I love vegan patty-like things, and these were one of the best. Great Cajun flavors. Instead of adding bell pepper, I diced a small carrot and a serrano pepper and used that instead. I did not have trouble making this like the other reviewers- my batter was like mashed potatoes and was very easy to work with. I also did not think the patties were dry at all; in fact, I made a couple of sauces to serve these with and barely used them because the flavor of the chickpea cakes were great as is. Thanks for sharing!
Great flavor here. After reading the other reviews I decided to pulse the ingredients as written in the instructions, but then removed half of the mixture and pulsed the remaining half a few more times to make it smoother. I think this helped keep the mixture together without losing the nice chunky texture. Made for the Hot Pink Panthers, ZWT 9.
I am not sure how to rate these. I don't like to give low ratings and I wonder if my trouble was due to user error LOL. Like alvinakatz mentioned my mixture was very dry after pulsing it a few times, so much so that I hesitated to add the flour/cornstarch. I followed the recipe as written, though, since it appeared to have worked for everyone else. The patties *did* stay together, which surprised me, but the flavor of the final product was pretty dry. I loved the addition of the hot sauce and the sautéed veggies; next time I will try adding more of both. These were just okay for me, but the redeeming quality is that my 11 month old son devoured them and they were a great healthy snack for him. I will definitely give these another try! Thanks, Dr. Jenny! Made for ZWT 9, Gourmet Goddesses.
These were tasty. I had a little problem getting the texture correct using the imersion blender, trying to get the chickpeas slightly smooshed but not too smooshed. I tried the magic bullet first, but the mixture was too dry for that. So some of the garbanzoes ended up whole and some more like paste, but all and all it worked out well. I am glad I resisted the impulse to add more water when trying to use the magic bullet. The texture they were made making the patties easy (I only got 9 medium small patties). I liked how quickly they fried up. The cakes were a bit on the dry side (but not too dry), so you may want to put some sauce on them.
RECIPE SUBMITTED BY
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