Easy Spinach Chickpea Cakes
These Easy Spinach Chickpea Cakes are a delicious, healthy, and quick dish that combines the hearty goodness of chickpeas with the vibrant freshness of spinach. They’re perfect for a light meal, snack, or even a satisfying appetizer. Packed with plant-based protein, fiber, and nutrients, these crispy little cakes are as nutritious as they are flavorful. Whether you enjoy them on their own, with a creamy dip, or in a wrap, they’re sure to become a new favorite in your kitchen! Plus, they come together in no time with simple ingredients you likely already have at home.
Preparation Time: Approximately 15 minutes.
Cooking Time: Around 10 minutes.
Total Time: About 25 minutes.
Ingredients:
1 can (15 oz) of chickpeas, drained and rinsed
2 cups fresh spinach (or 1 cup frozen spinach, thawed and squeezed to remove excess water)
1/4 cup breadcrumbs (preferably whole wheat)
1/4 cup grated Parmesan cheese (optional, for added flavor)
1 small onion, finely chopped
2 cloves garlic, minced
1 egg (or a flax egg for a vegan option)
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground coriander (optional)
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
1 tablespoon olive oil (for cooking)
Juice of 1/2 lemon (optional, for brightness)
Instructions:
Prepare the spinach:
If using fresh spinach, wash it thoroughly and remove any tough stems. Chop it roughly. Sauté it in a pan over medium heat for 2-3 minutes until it wilts, then remove from heat and set aside. If using frozen spinach, simply thaw and squeeze out the water.
Mash the chickpeas:
In a large mixing bowl, add the drained chickpeas. Use a fork or potato masher to mash them until they’re mostly mashed but still a little chunky. You can also pulse them in a food processor for a smoother texture.
Combine the ingredients:
To the mashed chickpeas, add the sautéed spinach (or thawed frozen spinach), breadcrumbs, Parmesan cheese (if using), finely chopped onion, garlic, egg, cumin, paprika, coriander, pepper, and salt.
Mix everything together until well combined. You should have a slightly sticky mixture; if it’s too wet, add a little more breadcrumbs.
Form the cakes:
Take about 2 tablespoons of the mixture and roll it into a ball, then flatten it gently into a patty shape (about 1/2 inch thick). Repeat until all the mixture is used.
Cook the cakes:
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Once the oil is hot, carefully place the cakes in the skillet (don’t overcrowd them). Cook for about 3-4 minutes on each side or until golden brown and crispy. Use a spatula to gently flip them.
Serve:
Once the cakes are cooked, remove them from the skillet and place them on a paper towel to absorb excess oil. Serve hot, with a squeeze of lemon juice if desired.
Tips:
Flavor Variations: Feel free to experiment with spices like turmeric, chili flakes, or dried herbs for different flavor profiles.
Vegan Option: Use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, let it sit for a few minutes to thicken).
Serving Ideas: These cakes pair well with a simple yogurt dip, a side salad, or even in a pita with some tahini sauce.
Nutrition Information:
The nutritional content can vary based on specific ingredients and portion sizes. For instance, one source notes that a serving of Spinach & Chickpea Patties contains approximately 170 calories.
Calories: 120 kcal
Protein: 5 g
Total Fat: 6 g
Carbohydrates: 15 g
Fiber: Not specified
Sodium: Not specified