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Chickpea cakes with tomato salsa


Chickpea cakes with tomato salsa

Salsa adds freshness, with these high-protein, high-fibre patties.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 serves
Calories 260kcal


  • 2 400g 2 x 4 0 0 g cans chickpeas, drained and rinsed

  • 3 tbsp breadcrumbs
  • 3 spring onions, sliced
  • handful coriander, large stalks rem oved
  • 1 zest 1 lemon
  • large pinch paprika
  • splash of oil, for frying

  • warmed pitta breads, to serve

for the salsa

  • 5 0 0 g (11b 2oz) tomatoes, halved and quartered
  • 2 spring onions, sliced

  • small handful coriander leaves, torn
  • 1 juice 1 lime


  • Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the chickpeas, breadcrumbs, spring onions, coriander, zest and paprika in a food processor, season and whizz until most of the chickpeas form a paste. Divide the mixture into 4 and, using lightly floured hands, shape each section into a patty.
  • Heat a frying pan with the oil, add the cakes and brown lightly on both sides.
  • Transfer the cakes to a pre-heated baking sheet, and cook on the top shelf of
    the oven for 5 minutes. Mix together the salsa ingredients, and season. Serve with
    the chickpea cakes and pittas.



Per serving: 260 calories, 10g fat
(1g saturated), 31g carbohydrate

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