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Preheat oven to 175C. 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 wetted 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.
Energy 1270kJ, Protein 12g, Fat 15g (Saturated fat 1g), Carbohydrate 26g, Sugars 2g, Fibre 7g, Sodium 320mg
Lemon wedges not include in the nutritional analysis