Curried Chickpea Cakes

Serves 2- 4


  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/3 cup sliced green onions, both white and light green parts
  • 1/3 cup light coconut milk
  • 2 teaspoons evaporated cane sugar
  • 2/3 cup breadcrumbs, plus 1/4 cup for coating
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cumin
  • 2/3 cup brown rice, cooked
  • 1/2 teaspoon salt
  • 1/4 cup grapeseed oil or toasted sesame oil, for pan searing

In a food processor, combine the chickpeas and green onions.  Pulse until well combined.  Transfer to a large mixing boil.

Add the coconut milk, sugar, 2/3 cup of the breadcrumbs, curry powder, nutmeg, and cumin.  Stir together until well combined.  Stir in the brown rice and the salt.

Mold into 10 mini patties.

In a large saute pan, heat the oil over medium heat.  Add the cakes to the pan in batches and sauté until there’s a golden sear on each side.

Sourced from: Barnouin, Kim. “Curried Chickpea Cakes.” Skinny Bitch: Ultimate Everyday Cookbook.


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