I am a big fan of chickpeas, but when I first had them they tasted just like chalk to me. Overtime I acquired a taste for them and now I love them. On the other hand Josh can’t stand them, so when he actually asked for seconds I knew these were a hit.
I did add them over a salad with some Italian dressing which really brought out the flavors of the cakes. The carrot and chickpea cakes were savory and I adored the tangy notes.
If you’re a looking for a healthy new savory snack or dinner ideal; these little cakes are low in fat and high in protein. If you don’t enjoy Italian dressing you can always try yogurt since it’s very tangy and may go well with the cakes.
Carrot and Chickpea Cakes Recipe:
1 ¾ cups chickpeas (smashed)
1 cup shredded carrots
¼ cups seasoned bread crumbs
1 egg
Italian dressing (optional)
Salt (to taste)
Recipe Directions:Preheat oven to 350 degrees, lined a baking sheet with parchment paper and set aside. In a medium bowl mash chickpeas coarsely with a fork or potato masher; stir in carrots, egg, and bread crumbs. Scoop out about 2 tablespoons of dough and shape in to 8 medium size patties. Place in oven and bake for 20 minutes or until cakes or lightly brown on both sides, turning half way through baking time. Once done let cool and serve over your favorite salad with Italian dressing for dipping.
Ive never thought of making cakes with chickpeas before, and as a lover of chickpeas these are making my mouth water just by looking at them, they look so delicious!
x
Thanks Lucie 🙂
I used to dislike chickpeas too and now I love them any way they’re prepared 🙂 These chickpea cakes look awesome and remind me a bit of falafels and sound super tasty and healthy with all the shredded carrots! Can’t wait to give this a try, thanks Shundara!
LOVE chickpeas. In my resolve to eat healthier, this recipe will come in handy for sure!
Oh Ashley it is so difficult especially with all your yummy treats..
Chickpeas used to seem so weird to me but I’ve grown to love them so much recently! These cakes look awesome 🙂 bookmarking it!
Thanks Lillian! I am glad your a big fan of chickpeas..
Yum! I love vegetarian protein-packed foods 🙂 Thanks for the recipe!
This is so interesting…I also used to dislike chickpeas or thought I did. Now I really enjoy them. I’m not sure what happened and I can see I’m not alone. I’m about to make a chickpea soup and this idea for cakes looks really good. Light yet hearty is perfect right now. : )
Chickpea soup, sounds so warm and cozy especially with the weather being so cold! 🙂
I used to despise chickpeas few years ago, but I love that you can use them in many ways – from creamy ‘Alfredo’ to ‘salad’ (an alternative to ‘tuna’ salad). The carrots bring a beautiful vibrant color to the ‘cakes’, I would love to experiment it with chickpeas and possibly egg replacer for a burger patty.
That sounds so lovely Rika! I had know clue you could actually make creamy Alfredo sauce with them! I am going to half to play with them a bit more 🙂
These look very tasty. I immediately thought of putting them in a pita pocket. Do you think they would be a good combination?
I think that would be a wonderful combination! I should have added them to a pita pocket 🙂
Very cakes are really cute!
I love roasting chickpeas and using them in salads. I never knew you could mash them. These look delish
Thank you Krystle 🙂
You wouldn’t think just going off the title that this would be a tasty cake, but it really is, and healthier than most!
I am so happy you enjoyed them 🙂
These look great! At what stage would you suggest freezing them? Many thanks
When I created this recipe I never created these cakes to be frozen, so that would be in added step that may change the texture and flavor…