These little chickpea cakes are versatile; you can serve them as an appetizer, a side dish on an entree plate, or as the protein-packed star of the show. They are somewhat like a pan-fried falafel, but without the benefit of a deep-fried crust, so we amp up the internal flavoring. Try them with tomato jam for a big flavor combination.

Recipe: Chickpea Cakes

Serve these savory chickpea cakes as an appetizer, side dish or as the star of your meal.


  • 3 cups cooked chickpeas (two 15 oz. cans, drained and rinsed)
  • 1/2 cup green onions, minced
  • 5 cloves garlic, minced
  • 1/4 teaspoon minced rosemary leaves
  • 3/4 teaspoons salt
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1 egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/4 cup homemade breadcrumbs
  • 1/4 cup toasted sesame seeds
  • Oil for shallow frying
  • Sea salt (ideally Maldon or fleur de sel) for finishing


  1. Combine all ingredients in a food processor and buzz until you have a fairly uniform mixture, but before it is completely pureed. We want some texture left. You should be able to form it into a ball that holds its shape. It should be neither crumbly nor a batter.
  2. Add liquid or breadcrumbs as necessary to find the right moisture level. If you don’t mind tasting raw egg, taste a bit and adjust the seasoning as needed.
  3. Heat a few tablespoons of oil in a large skillet, preferably cast-iron, over a medium-high flame.
  4. Take a golf-ball sized piece of dough, press it in your hands into a flattened 3-inch patty and place in the skillet. Repeat with as many as will fit comfortably.
  5. Fry on one side until golden brown, about 3 minutes, then flip and brown the other side.
  6. Remove to paper towels and finish with a little bit of sea salt.

You Might Also Like

5 Responses to “Chickpea Cakes”

  1. Ivan

    “Combine all ingredients”… including the oil, sea salt and sesame seeds?
    Also… when do the sesame seeds get added? I guess after the frying, but the directions never mention them.
    Sounds like a good recipe, but the instructions are sloppy.

    • Katrina LovesAnimals Fillo

      I think you combine all ingredients….if it is too dry add additional liquid…if too moist add additional crumbs. Sea salt is the finishing garnish.

  2. helenavargas

    Just a nudge. A few of us haven’t fried anything for decades, so an appealing recipe like this starts the brain into figuring out to bake this instead. Wish more recipes provided that option.

  3. Susan Wilcox

    The safe method for testing the seasoning in a recipe that contains raw egg is to cook (in this case, fry) a small bit and then taste. There is no reason to suggest this raw mixture should be tasted without cooking. I’m surprised that the person who wrote this did not know that.