Hold it together. While I’ve said that to myself plenty this year, that’s the challenge I also encounter when I’m attempting to make any sort of bean burger. They generally turn into a runny mass (especially with black beans) and then dinner is just UGLY. These chickpea cakes are much more manageable – and attractive – and they’re easy to toss into a salad or bowl.
Recipe: Seasoned Chickpea Cakes
Ingredients
- 1 can chickpeas
- Chili powder
- Cumin
- Pepper
- Salt
- 2 tbsp nutritional yeast
- 3 tbsp oat flour
- 1 egg
Make It
In a food processor, add the chickpeas (drained and rinsed), a generous heap of chili powder/cumin/salt/pepper, the nutritional yeast and the oat flour. Whisk the egg separately, then add to the food processor. Blend until even. Scrape the sides of the food processor and blend again until even. The mixture should feel slightly moist but firm and not crumbly.
Scoop with a spoon and roll a ball of “dough” in your hands until smooth. Set on a baking sheet. Press down gently on each “dough” ball with your palm to flatten. This should create about 8 cakes.
Heat a small, non-stick pan at medium-high heat, add a drizzle of olive or avocado oil. For each cake, cook the first side for 2 minutes, then flip. Cook another minute or so until golden brown and crispy. Add to a bowl or salad!
