Chickpea and nut cakes


Prep time30 minutes
Meal categoryLunch Dinner Snacks
Recipe sourceNuts for Life


These crispy, spiced cakes can be eaten as a snack or served with salad in a main meal.


400Gramcanned chickpeas (Rinsed, drained)
1⁄2CupToasted hazelnuts (Roughly chopped)
1⁄2CupToasted almonds (Roughly chopped)
1⁄2Teaspoon (Metric)ground cumin
1⁄4Teaspoon (Metric)Mild paprika
1⁄2Teaspoon (Metric)lemon rind (Finely grated)
2Tablespoon (Metric)flat leaf parsley (Chopped)
2Tablespoon (Metric)mint (Chopped)
1 egg (Lightly beaten)
2Tablespoon (Metric)Wholemeal plain flour
1Cupwholemeal breadcrumbs
  Lemon wedges to serve


  1. Preheat oven to 175C. Place the chickpeas, nuts, cumin and paprika in a food processor or blender and blend until nearly smooth.
  2. Transfer to a bowl and stir through lemon rind, herbs, egg and flour.
  3. Use wetted hands to roll mixture into cakes, and then dust in breadcrumbs. Spray with cooking oil spray.
  4. Bake the cakes for 20 minutes until golden. Serve with lemon wedges.
  • Serve with a salad or vegetables to make a main meal.
  • This recipe has 20g nuts per serve (2/3 handful)
Nutritional information (per serve, 130g, or two cakes)
  • Energy: 1270kJ
  • Protein: 12g
  • Total Fat: 15g
  • Saturated fat: 1g
  • Carbohydrate: 26g
  • Sugars: 2g
  • Fibre: 7g
  • Sodium: 320mg

Recipe reproduced with permission from Nuts for Life


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