A few months ago I decided to stop eating meat during lunch. I’m not sure what prompted this decision, but assumed it would be one of my many crazy experiments that I’d abandon after a few days as a result of feeling starved while dreaming of burritos with my head on my desk. Instead, I’ve actually had more energy and that 2pm coffee craving has subsided (sorry, coffee). These chickpea cakes have become one of my meatless lunch staples. I often make a big batch and freeze them…
What You Need:
This recipe makes about 10 chickpea cakes and is easily doubled so you can make a bunch and freeze them. The original recipe is from Kim Barnouin’s Skinny Bitch, a really fantastic cookbook full of vegetarian recipes and healthy food buying and prep tips.
- 15 oz can chickpeas, drained and rinsed
- 1/3 cup light coconut millk
- 1/3 cup sliced green onions (white and green part)
- 2/3 cup breadcrumbs
- 2 t evaporated cane sugar
- 1 t curry powder
- 1/2 t salt (optional)
- 1/2 t ground cumin
- 1/3 cup brown rice, cooked
- 1/4 cup olive or grape seed oil (whatever oil you prefer) for searing the cakes
What You Do:
1) In a food processor, throw in the chickpeas and green onions and pulse until combined.
Follow the cooking instructions for your brown rice and get that going — this typically takes 20-45 minutes depending on the rice you’re using.
2) Scoop the chickpea and green onion mixture into a large mixing bowl and add the coconut milk, sugar, breadcrumbs, curry powder, and cumin and combine well. Then, add the cooked brown rice and mix well. You’ll end up with a mixture that looks like this…
3) Form into patties — you should be able to get about 10 medium sized patties.
4) Coat your grill with oil and grill the patties over medium heat until you have a nice sear on each side.
My favorite? Eat the chick pea cake over a bed of your favorite greens and salad ingredients. It’s really filling and you’ll power through the rest of the work day (I promise)!
- Double the recipe and freeze the chickpea cakes. I freeze them by wrapping individually in parchment paper and storing in a freezer ziplock bag. Then, just grab one in the morning for a work lunch later.
- These are also super tasty and filling with a side of avocado or covered in homemade guacamole. You really can’t go wrong here 🙂