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Chickpeas are very versatile ingredients for both savory and sweet dishes.  My kids even like to eat them plain as a snack when they are freshly boiled.  I found an easy way to cook dry chickpeas without soaking them overnight.  It was cooking them in a slow cooker for a few hours in a high heat setting.  It doesn’t need attention or boils over during cooking.  Among many chickpea recipes, this one is my kids’ most favorite.  They are nice dipped in the yogurt sauce or ketchup.  Or you can make a delicious lunch, filling them up in pita bread with assorted fresh veggies and grated cheeses.  It makes 5-7 servings.

Ingredients For chickpea and corn cakes:


4 cup cooked chickpeas, ground in a food processor.
1 medium onion, liquidized in a food processor.
1 bunch parsley, liquidized in a food processor.
Juice from 1 lime.
3 TBS olive oil.
Cooked corn kernels from 2 ears.
3/4 cup all-purpose flour.
1/4 cup flax seeds.
1 tsp black pepper.
1 tsp cumin.
1/8 tsp cayenne pepper.
1/2 tsp sea salt.

For the yogurt sauce:

1 cup plain yogurt.
3 TBS chives, chopped.
1 clove garlic, minced.
2 TBS olive oil.
some sea salt.
Some black pepper.

To make chickpea and corn cakes:


Mix ground chickpeas, liquidized onion/parsley, lime juice, and olive oil.
Add the rest of the ingredients and combine thoroughly.
Spray cookie pan with oil.

Make 1.5-inch diameter balls with chickpea mixture and arrange them on the pan.

Bake at 400F for 15 minutes and turn them over and then bake another 15 minutes.

To make the yogurt sauce:


Mix all the ingredients and keep in the fridge until chickpea cakes are ready.

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