Chickpea and nut cakes
Chickpea and nut cakes
Ingredients
- 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
Method
- Preheat oven to 175°C.
- Place the chickpeas, nuts, cumin and paprika in a food processor or blender and blend until nearly smooth.
- Transfer to a bowl and stir through lemon rind, herbs, egg and flour.
- Use wet hands to roll mixture into cakes, then dust in breadcrumbs. Spray with cooking oil spray.
- Bake the cakes for 20 minutes until golden. Serve with lemon wedges.
Tips
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 |
For information purposes only. ©2024 Nuts for Life