Cajun chickpea cakes are a nutritious and flavorful vegan, nuts-free, eggs-free and lactose-free lunch or side dish made from vegetable oil.
Special diets: Vegetarian | nuts-free | vegan | eggs-free | lactose-free |
️Allergens: soy | gluten |
⏱ 61 mins – easy
🍽 12 servings – 66 kcal per serving
- 1 tbsp olive oil
- ¼ cup onions
- ¼ cup green bell peppers
- 1 stalks celery sticks
- 28 oz can of chickpeas
- 1 tsp paprika
- 1 pinch cayenne pepper
- 1 tsp hot sauce
- 2 tbsp parsley
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- ¼ cup vegetable oil
- 1 knife
- 1 food processor
- 2 skillet pan
- 1 fish slice
- 1 colander
- 1 wooden spoon
- 1 bowl
- 1 plastic wrap
- 1 fridge
- 1 towel paper
- 1 platter
Peel and chop onions. Then, destalk and chop green bell peppers. Next, dice celery sticks and parsley.
Rinse and drain chickpeas in a colander.
Heat olive oil in a skillet pan. Stir in onions, green bell peppers, and celery sticks with a wooden spoon. Cook for 7 minutes, then turn off the heat to get fried veggies.
Transfer the chickpeas and fried veggies to a food processor. Blitz for 3 minutes to get a chickpea mixture.
Transfer the chickpea mixture to a bowl. Add paprika, cayenne pepper, hot sauce, and parsley to the bowl. Mix everything with a wooden spoon. Mix in all-purpose flour and cornstarch, then cover with plastic wrap. Chill in fridge for 30 minutes to get a chickpea dough. Take it out of fridge and remove the plastic wrap.
Heat vegetable oil in a skillet pan.
Form chickpea dough into 12 balls, press the balls flat to form patties.
Put the chickpea patties in the skillet and cook for 3 minutes to get semi-fried patties.
Flip the patties with a fish slice.
Cook for 2 more minutes, then turn off the heat to get fried patties.
Transfer cajun chickpea cakes to a towel paper and serve on a platter.
It’s ready to be served !