Healthy Recipe of the Week
Turmeric Chickpea Cakes
- 2 teaspoons Avocado Oil
- 1 small onion (chopped)
- 2 Garlic Cloves (minced)
- 1 14-ounce can Garbanzo Beans/Chickpeas (drained and rinsed)
- ¼ cup Parsley (chopped)
- 6 tablespoons chickpea Flour (divided)
- 1 teaspoon salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Garam Masala
- 1 teaspoon Turmeric
Heat avocado oil over medium heat and sautè onions until translucent (about 5 minutes). Add garlic and cook for one (1) more minute.
Add garbanzo beans/chickpeas and the onion mixture to a food processor (or high powered blender) and pulse until it you have a crumbly paste.
Add parsley, 4 tablespoons chickpea flour, salt, black pepper, garam masala, and turmeric. Pulse until combined.
Place remaining 2 tablespoons chickpea flour in a small bowl.
Scoop 1 ½ tablespoons of the chickpea mixture into your hands and roll into a ball. Gently press in the flour to make a patty.
Heat a bit more avocado oil over medium heat and cook patties for 2 to 3 minutes per side or until golden brown.
Yields: 4 servings
YMCA. (2021, June 18). Recipe: Turmeric chickpea cakes. YMCA of Greater Seattle Blog. https://www.seattleymca.org/blog/recipe-turmeric-chickpea-cakes?utm_source=targeted-email&utm_medium=email&utm_campaign=COVID-19-member-newsletter&utm_term=July_26_2021&utm_content=recipe-turmeric-chickpea-cakes-lp