Easy Spinach Chickpea Cakes (Print Version)

# Ingredients:

01 - 2 cups canned chickpeas, rinsed and drained
02 - 1 bunch basil
03 - 1 bunch parsley
04 - 1 cup spinach
05 - 1 egg
06 - 1 carrot, grated
07 - ½ onion, chopped
08 - 2 garlic cloves, minced
09 - ⅓ teaspoon salt, or to taste
10 - 1 tablespoon paprika
11 - 1 teaspoon cumin
12 - 1 teaspoon black pepper
13 - Oil for frying

# Instructions:

01 - Add chickpeas, basil, parsley, and spinach to a food processor. Pulse until roughly blended, leaving some texture.
02 - Transfer the mixture to a bowl. Stir in grated carrot, chopped onion, minced garlic, salt, paprika, cumin, and black pepper.
03 - Add the egg and mix well. If the mixture feels too wet, add a tablespoon of flour or breadcrumbs.
04 - Shape small, ½-inch thick patties with your hands.
05 - Heat oil in a skillet over medium heat. Cook patties for 3–4 minutes per side until golden brown.
06 - Drain excess oil on paper towels. Serve with yogurt dip, tahini sauce, or inside a pita wrap.

# Notes:

01 - Make It Vegan: Swap the egg for a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
02 - Bake Instead of Frying: Bake at 375°F (190°C) for 20 minutes, flipping halfway.
03 - Spice It Up: Add cayenne pepper or chili flakes for extra heat.
04 - Store & Freeze: Keep leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

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