Pin it
This crispy-on-the-outside, tender-on-the-inside spinach chickpea cake recipe has become my go-to solution for meatless nights when I still want something satisfying and protein-packed. The combination of chickpeas and fresh herbs creates an incredibly flavorful patty that even my meat-loving friends request repeatedly.
I first created these cakes when trying to use up wilting spinach and herbs in my fridge. What started as a kitchen cleanup experiment has become one of my most requested recipes at family gatherings.
Ingredients
- Canned chickpeas: Provide the perfect protein base and create that satisfying texture. Look for low-sodium varieties for better flavor control
- Fresh basil and parsley: Bring brightness and complexity. Use the stems too for maximum flavor
- Spinach: Adds nutrients and beautiful green color. Baby spinach offers milder flavor
- Egg: Works as the crucial binder that holds everything together
- Grated carrot: Contributes natural sweetness and moisture. Choose fresh carrots with vibrant color
- Chopped onion and minced garlic: Create the aromatic foundation. Fresh garlic is non-negotiable here
- Spices including paprika, cumin, and black pepper: Build depth of flavor. Toast them first for maximum impact
Step-by-Step Instructions
- Process the base:
- Combine chickpeas, herbs, and spinach in your food processor using short pulses until roughly chopped but not pureed. The texture should resemble coarse crumbs with visible bits of herbs.
- Create the mixture:
- Transfer to a mixing bowl and incorporate all vegetables and spices until evenly distributed. The vibrant green color with flecks of orange carrot creates a beautiful base.
- Bind everything together:
- Add your egg and mix thoroughly using your hands or a wooden spoon. The mixture should hold together when squeezed but still feel somewhat moist. This is the critical step for perfect texture.
- Shape the patties:
- With slightly damp hands, form uniform patties about half an inch thick and three inches in diameter. Press firmly enough to compact the mixture but not so hard that you crush all texture.
- Cook to crispy perfection:
- Heat oil in a skillet until shimmering, then carefully add patties without overcrowding. Allow them to develop a golden crust before flipping, approximately 3 to 4 minutes per side.
My absolute favorite way to enjoy these cakes is tucked into warm pita bread with a generous drizzle of lemon tahini sauce and thinly sliced cucumber. My daughter, who typically avoids anything green, stunned me by requesting these for her birthday dinner last year.
Make-Ahead Tips
These chickpea cakes shine as a meal prep option. You can prepare the mixture up to two days ahead and keep it covered in the refrigerator. The flavors actually develop beautifully during this time. Alternatively, form the patties and separate them with parchment paper in an airtight container refrigerated for up to 24 hours before cooking.
Serving Suggestions
While delicious on their own, these versatile cakes pair beautifully with many accompaniments. Try them atop a Mediterranean salad with feta and olives for a complete meal. They also work wonderfully as the protein in grain bowls with quinoa, roasted vegetables, and a lemony dressing. For a handheld option, wrap them in flatbread with crunchy vegetables and tzatziki.
Creative Variations
The basic recipe provides an excellent canvas for customization. Try swapping spinach for kale or arugula for different flavor profiles. Mediterranean enthusiasts might add chopped olives, sundried tomatoes, and feta to the base mixture. For an Indian-inspired version, incorporate curry powder, garam masala, and a handful of peas. The possibilities are endless once you understand the basic technique.
Frequently Asked Questions
- → Can I make spinach chickpea cakes vegan?
Yes, you can replace the egg with a flax egg by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken before using.
- → What sauce pairs well with spinach chickpea cakes?
These cakes go well with yogurt-based dips like tzatziki, tahini sauce, or even a spicy aioli. They’re also great in a pita wrap with your favorite toppings.
- → Can I bake instead of frying the patties?
Absolutely! Bake the patties at 375°F (190°C) for about 20 minutes, flipping halfway through to ensure even cooking.
- → How can I store leftovers?
Store leftover cakes in an airtight container in the refrigerator for up to 4 days. Alternatively, freeze them for up to 3 months and reheat before serving.
- → What spices can I add for extra flavor?
To enhance the flavor, you can add a pinch of cayenne pepper, chili flakes, or smoked paprika for a spicy kick.