Crispy Chickpea Cakes

A few days ago, my sister Cherie and I drove to the Whole Foods in Annapolis, MD to hear a lecture from Dr.Neal Bernard.

There he is in the FLESH!!!

Now, for those who don’t know I am a huge Dr. Bernard fan. He is  best known for his revolutionary work with diabetes. He has proven, through years of research and case studies, that food can not only prevent diseases but it can heal the body.

I first discovered him when I was cleaning my room about three years ago. I am the type of cleaner that works best with background noise, so I turned on my PBS station to listen while I worked. There on the screen was a man, a doctor, claiming that he knew how to reverse diabetes. I was blown away. Needless to say, the room didn’t get cleaned but I did get inspired to give his 21 Day Challenge a try.

Now you might be wondering if I in fact have diabetes and the answer is no. But diabetes (and the other diseases diabetes brings along: high blood pressure, cholesterol, etc.) runs heavily on both sides of my family. Even my grandmother’s cat was sweet! So anytime I hear of something that will help fight the beastly disease I listen.

Two weeks after watching the show on August 15th, my husband and I decided to do the challenge–21 days of living a completely vegan lifestyle (low sugar/low fat). The results: by that November  I lost 35 pounds and felt amazing (and yes, my taste buds did switch). My husband lost 40 pounds as well. We were believers!

Then I got pregnant.

Then I was told by my primary care to add meat back to the diet. He never heard of Dr. Bernard.

Then my weight increased and my ‘feeling great’ decreased.

So, when my big sis emailed me Dr. Bernard was going to be giving a talk at WholeFoods I bought tickets and happily drove 45 minutes north.

After the lecture (which cleared up some things and re-inspired me to go back to living a low-sugar/low fat vegan lifestyle) we went shopping for some vittles. My sister was also inspired to give it a try and I pledged to support her efforts any way I could.

As we strolled through the aisles I picked out tasty things I have discovered on my vegan journey. I handed her a bag of garbanzo (chickpea) flour and promised to email her a very yummy and very easy recipe for it. She looked at it and slowly put it in her bag.

The next day I emailed her the recipe that follows and I will have to let you know how she enjoyed it. The email only had directions and no pictures and I am a visual learners and love pictures to guide my cooking. So I thought I would make up a batch myself and share it with sis and you!

This recipe comes from Terry Walter’s cookbook, Clean Food. Last year my hubby bought it for me and  since then I have tried so many recipes and have loved all of them. In addition to great recipes, I also enjoy how the book is organized. Unlike your typical cookbook, this cookbook is organized based on the seasons which I find super helpful as I am trying to eat more seasonal foods.

Like most great recipes, it doesn’t get really great until you make it your own and that is what I have done with this recipe. I tend to add more veggies then the book calls for and find that it accommodates most anything I want.

I also like this dish because it is very versatile. You can enjoy it on it own, like a piece of chicken on your plate, top it with a gravy, break it up  and add it to salad or tacos.

Lastly, I love it because I always have the needed ingredients. I love dishes that taste great but don’t have too many parts!

Here’s What You Need:

2 cups chickpea flour (I really like Bob’ Red Mill but use whatever brand you like)

1 tablespoon sea salt

1 teaspoon garlic powder

1/4 onion, minced (red or sweet works best)

1 carrot, grated

2 tablespoons minced fresh rosemary (other herbs work well too like basil)

2 teaspoons extra virgin olive oil

1 cup corn kernels (fresh or frozen)

1/2 pepper, minced (green, red, yellow or orange)

3 cups water, room temperature

Here’s What You Do:

In a pot over NO HEAT add all of the ingredients listed and whisk until the mixture is lump free.


Turn the heat on medium and continue to whisk the batter until it gets thick. How will I know it is thick? Trust me, your arms will tell you.

This is my corn helper. She said her arms hurt too!

Pour the batter into a well oiled glass casserole dish (about 9 x 12 in size) and spread the mixture in the dish. Even it out with a spatula. Cover it and place it in the refrigerator for about two hours until firm.

I love the colorful veggies in there!

Preheat oven to 250 degrees.

Cut the chilled mixture into strips (your dish, your size preference) and gently remove it from the pan.

Heat a saute pan and once the pan is hot add oil (grapeseed works great) and fry the strips for 2-3 minutes on each side.

Those babies are cooking away on the grill pan forming a nice crisp shell.


Transfer the cakes unto paper towels and serve immediately or keep warm in the oven.

This will make about 6-8 cakes! Today we enjoyed them with fresh corn and my lemony sauteed kale.

Princess Jubilee, so happy it is finally time to eat!

I just  had to include the before and after!

Everyone has a clean plate with this dinner including Princess Jubilee. Chickpea Cakes are a winner!


So proud of Big Sister’s cakes. They look and TASTE amazing!

I couldn’t resist snapping a pic of them right out of the oven. I also grabbed a piece–so yummy! Her entire family loved them.

In closing, I am feeling pretty good about sharing this recipe. The last thing Dr. Bernard said before he closed was “the people who need to hear this most aren’t here. So go out and share this with them. Share a recipe that is plant based and good!” I hope I made him proud.

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