Chickpea Cakes


  • 1 cup canned, cooked chickpeas, drained, reserve 2 tbsp liquid
  • Pinch cream of tartar
  • 1 tbsp onion, chopped fine
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice, plus lemon wedges for serving
  • 1 1/2 tsp mustard
  • 1 tsp ground chia
  • 1 tbsp water
  • 1/2 slice sourdough, whole grain or gluten-free bread, chopped
  • Pinch of salt
  • 2 tbsp spelt flour or brown rice flour
  • Olive oil, for frying


  1. Place the reserved chickpea liquid in a small bowl with the cream of tartar and whisk until thick.
  2. Mix the parsley, lemon juice and mustard with the chia and water. Add the bread pieces and let it sit for 5 minutes.
  3. Mash the chickpeas and add to the bread mixture.
  4. Fold in the whipped liquid. Mix together and the squeeze out the liquid.
  5. Form into two, 3/4-inch-thick patties.
  6. Place on a plate, cover and chill for one hour.
  7. Preheat the oven to 350 degrees F.
  8. Heat a skillet and add oil. Dredge the patties in the flour (add a pinch of salt).
  9. Place the patties in the oil and fry for about 3 minutes. Flip the patties over and fry for another 3 minutes.
  10. Place patties in baking dish and bake for another 5 minutes.