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Chickpea Cakes
2 Hrs
18-20 Cakes
Diet Restriction
2 Votes
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It’s been a while since I have created some new recipes. This recipe was created from the random thought of crab cakes but the funny thing is that I have never tried crab cakes before I decided to be a vegan.

I hid ingredients such as tomato and carrots in this recipe. Heehee. :P

Secret Ingredients
  • 1 Cup Organic Chickpeas (Soaked)
  • 1 Med. Onion
  • 1 Med. Carrot
  • 1 Med. Tomato
  • 1 Pkt Tempeh (250g)
  • 1 TB Minced Garlic
  • 1 TB Minced Ginger
  • 2 Cups Rolled Oats
  • 1 Cup Unbleached All Purpose Flour
  • 1/4 Cup Tamari Sauce/Soy Sauce
  • 1-2 TB Dried Thyme
  • 1-3 TB Paprika Powder
  • 1 TB White/Black Pepper
  • 1/4 Cup Oil for Frying
  1. Boil chickpeas in water for about 20 minutes or until soft. Wait to cool.
  2. In a food processor, process till minced-like texture. Put aside.
  3. While waiting, clean carrots, onion and tomato, chop all of these into small cubes.
  4. Cut tempeh into cubes of about 1 x 1 x 1 cm.
  5. Heat the saucepan with 1 tsp of oil. Add minced garlic and ginger, fry till fragrant.
  6. Turn to medium heat. Add chopped carrots, onions till soft and add tomato last.
  7. After most of the water evaporates, remove from heat.
  8. Mince cooked carrot, onions, tomatoes with 1 cup oats in a food processor.
  9. Add all minced chickpeas, carrots, onions, tomato, flour, remaining oats, seasonings, herbs into the same saucepan.
  10. Mix mixture until a loose but firm dough forms.
  11. Form cakes of about 5cm diameter and 1 cm thickness.
  12. Heat a frying pan with 2 tsp of oil. Pan fry till the surface turns golden brown and crisp.
  13. Best to serve warm/hot with cold Sauce or Dips of your liking.
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