These chickpea cakes are so tasty and can be easily adapted for your own preferences. Top with fresh chives, veganaise, yogurt, or any other great toppings.
1-14.5oz can chickpeas, rinsed and drained
1 cup sweet potatoes, cooked and mashed
½ cup gluten-free rolled oats
¼ cup nutritional yeast
½ yellow onion, finely diced
½ cup fresh parsley, minced
2 eggs, beaten
1 tsp ground cumin
¾ tsp sea salt
¼ tsp ground black pepper
¼-½ cup coconut oil
- Place the chickpeas in a large bowl and use fork to smash them thoroughly into pieces. Add the sweet potato, oats, nutritional yeast, onion, parsley, eggs, cumin, salt, and pepper and stir to combine. Let the mixture rest for 15 minutes in the fridge to firm.
- Heat a frying pan or cast-iron skillet over medium-high heat. Add enough oil to coat the bottom of the pan. Scoop a heaping tablespoon of batter into the skillet and press down lightly with a spatula to flatten.
- Cook cakes for 2 till 3 minutes, or until golden brown. Flip cakes and cook for an additional 2 minutes. Transfer to a paper towel-lined baking sheet.
- Carefully wipe out the pan, add more oil, and continue frying the remaining batter.