Chickpea Cakes

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The other night I had a hankering for crab cakes, so I embarked on a quest to create crispy, ocean-flavoured cakes using items I already had.  It was a success!  A combination of chickpeas, ground almonds and a sheet of nori, among a few other ingredients, combined to make delicious, savoury cakes perfect for entertaining.


1 14 oz can chickpeas, rinsed and drained

1/4 ground almonds

1 slice ancient grains bread, ground to crumbs or about 1/3 cup breadcrumbs

2 teaspoons sesame seeds

1 nori sheets ground in your food processor

2 scallions, sliced

2 tablespoons nutritional yeast

1/4 teaspoon turmeric

1/4 teaspoon ground ginger

2 tablespoons Bragg’s

1 tablespoon almond butter

juice of 1 lemon

a pinch of salt and fresh ground pepper

vegetable oil for frying


In your food processor, pulse the chickpeas to a course meal.  Add to a large mixing bowl along with ground almonds, bread crumbs, scallions, sesame seeds, ground nori, nutritional yeast, and spices and mash together with a fork.  In a separate smaller bowl whisk together Bragg’s lemon juice and almond butter.  Add this the large bowl and combine well till a thick paste comes together.

In a large skillet, line the bottom with vegetable oil, about a centimetre, and heat on medium-high.  I made each patty about 1/4 cup each and shaped into an inch thick disc.  Fry each side for about 5-7 minutes each. Serve on a bed of pea shoots with your favourite dipping sauce. Makes about six Ocean Cakes.  Enjoy!

~The Vegan Project


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