• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, H
MineralsNatrium, Fluorine, Manganese, Iron, Magnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 x 400g cans chickpeas, drained

  2. 1tsp ground cumin

  3. 4 slices wholemeal bread, made into breadcrumbs

  4. 3 eggs, beaten

  5. 8tbsp of finely chopped coriander

  6. 1 red chilli, deseeded and finely chopped

  7. 4 spring onions, finely chopped

  8. Low calorie cooking spray

  9. Salad leaves

  10. 150g fat free natural yogurt

  11. 4-5tbsp very finely chopped mint

  12. A pinch each of ground cumin and ground cinnamon

  13. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. First make the dip by mixing all the dip ingredients together in a bowl. Season well, cover and chill until needed.

  2. Place the chickpeas, cumin, breadcrumbs, egg, coriander, red chilli and spring onions in a food processor and blend until fairly smooth. Transfer to a mixing bowl and season well.

  3. Spray a large non-stick frying pan with low calorie cooking spray and place over a medium-high heat. Working in batches, drop large tablespoons of the batter onto the pan (spacing them apart) and lightly press down to form a cake or patty shape.

  4. Cook for 2-3 minutes on each side or until lightly browned and cooked through. Repeat with the remaining chickpea mixture.

  5. Serve the chickpea cakes with the yogurt dip and salad leaves.


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