Crispy Cajun Chickpea Cakes Vegan Recipes

CRISPY CAJUN CHICKPEA CAKES (VEGAN)

Crispy Cajun Chickpea Cakes (Vegan) image

I thought this recipe was not only easy to make, it was fantastic. I made it for my lunch today. It is from the VeganDadblogspot.com. While the chickpea cakes were good on their own, I thought they were even better with Recipe #503808 (not vegan) dolloped on top. A remoulade sauce would also probably be very good. Vegan Dad said he made these mild in order to be kid friendly. I increased the cayenne (several pinches) and I used a couple teaspoons of hot sauce. Do what suits your tastes. He served for dinner along with a rice dish. Vegan Dad also says if you have trouble forming the patties (I didn't), add some more cornstarch to hold it all together. Mine held their shape throughout the frying. Prep time includes 30 minute chill time.

Provided by Dr. Jenny

Categories Lunch/Snacks

Time 52m

Yield 12 cakes

Number Of Ingredients 14

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 99.7, Fat 2, SaturatedFat 0.2, Sodium 211.7, Carbohydrate 17.3, Fiber 3.2, Sugar 0.3, Protein 3.6

CHICKPEA CAKES

Chickpea Cakes image

I was the lucky recipient of one of these tasty morsels at dinner out one night, and now we're ALL the lucky recipients of this recipe! :) Even if you're cutting back on sodium, I suggest adding even just a teensy-weensy salt. It really makes a difference. These can be an appetizer and might be nice served them with a yogurt sauce. These also reheat well. I reheat them in my toaster oven. (Prep time and cook time do not include time to bake the potato.)

Provided by GinnyP

Categories Potato

Time 25m

Yield 6-8 cakes

Number Of Ingredients 11

Ingredients

1 baked potato
1/2 yellow onion, chopped
2 tablespoons fresh cilantro, chopped
1/4 teaspoon turmeric
1/8 teaspoon coriander
1/8 teaspoon cumin
1/8 teaspoon cardamom
1/4 teaspoon curry powder (Indian)
1/4 cup gram flour (chickpea flour)
salt and pepper, to taste
olive oil

Steps:

Crumble baked potato; discard skin.
Saute' onion and spices with 2 T olive oil.
Combine with the potato and gradually add chickpea flour.
Adjust seasoning as necessary.
Form into patties and saute with a little olive oil.

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