20 mins prep time
20 mins cook time
Serves 6 people


  • 400g can chickpeas, rinsed and drained
  • ½ cup roughly chopped toasted hazelnuts
  • ½ cup roughly chopped toasted almonds
  • ½ tsp ground cumin
  • ¼ tsp mild paprika
  • ½ tsp finely grated lemon rind
  • 2 tbsp chopped flat leaf parsley
  • 2 tbsp chopped mint
  • 1 egg, lightly beaten
  • 2 tbsp wholemeal plain flour
  • 1 cup wholemeal breadcrumbs
  • lemon wedges to serve


  1. Preheat oven to 175°C.
  2. Place the chickpeas, nuts, cumin and paprika in a food processor or blender and blend until nearly smooth.
  3. Transfer to a bowl and stir through lemon rind, herbs, egg and flour.
  4. Use wet hands to roll mixture into cakes, then dust in breadcrumbs. Spray with cooking oil spray.
  5. Bake the cakes for 20 minutes until golden. Serve with lemon wedges.


Nutritional analysis is for a 130g serve (2 cakes), and excludes lemon wedges.
Nutrients per serve
Energy 1270 kj
Protein 12 g
Fat 15 g
Saturated fat 1 g
Carbohydrate 26 g
Sugars 2 g
Dietary fibre 7 g
Sodium 320 mg

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