• olive oil
  • 1/4 cup onion, diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup zucchini or cucumber, diced
  • 1 teaspoon butter or coconut oil
  • 1 teaspoon fresh garlic, minced
  • 1/2 teaspoon fresh ginger, grated
  • 1/2 tablespoon curry powder
  • 1 cup chickpeas, cooked or drained from can
  • 1 egg
  • 1 egg white
  • salt and pepper
  • 2 teaspoons lemon juice
  • 1/4 cup Greek yogurt


  1. Heat a dash of olive oil in a skillet on medium high, then lightly saute the onion, red pepper, and zucchini.
  2. Add butter/coconut oil, ginger, garlic, and curry powder to the pan, cook for another minute, then remove from heat.
  3. Add the sauteed mixture to a food processor along with chickpeas, egg, egg white, salt, pepper, and lemon juice, then process to a semi-smooth consistency.
  4. Add a little more olive oil to the same skillet and bring back up to medium high heat.
  5. Scoop 1/6th of the chickpea mixture into the skillet and shape into a disc with a spoon; repeat process leaving some room between each cake.
  6. Lightly cook until brown (~4 minutes) then carefully flip to brown the other side.
  7. Remove, set aside, and repeat until all cakes are cooked.
  8. Plate and serve the chickpea cakes garnished with yogurt.

Recipe slightly adapted from Gourmet Nutrition cookbook.