I am a big fan of chickpeas, but when I first had them they tasted just like chalk to me. Overtime I acquired a taste for them and now I love them. On the other hand Josh can’t stand them, so when he actually asked for seconds I knew these were a hit.
I did add them over a salad with some Italian dressing which really brought out the flavors of the cakes. The carrot and chickpea cakes were savory and I adored the tangy notes. If you’re a looking for a healthy new savory snack or dinner ideal; these little cakes are low in fat and high in protein. If you don’t enjoy Italian dressing you can always try yogurt since it’s very tangy and may go well with the cakes.
Carrot and Chickpea Cakes Recipe:
1 ¾ cups chickpeas (smashed)
1 cup shredded carrots
¼ cups seasoned bread crumbs
Italian dressing (optional)
Salt (to taste)
Recipe Directions:Preheat oven to 350 degrees, lined a baking sheet with parchment paper and set aside. In a medium bowl mash chickpeas coarsely with a fork or potato masher; stir in carrots, egg, and bread crumbs. Scoop out about 2 tablespoons of dough and shape in to 8 medium size patties. Place in oven and bake for 20 minutes or until cakes or lightly brown on both sides, turning half way through baking time. Once done let cool and serve over your favorite salad with Italian dressing for dipping.