These Easy Baked Vegan Gluten-Free Chickpea Cakes are simple to make, using dried chickpeas. They are gluten-free and are baked instead of fried for a healthier option. They are crispy on the outside and soft in the middle. They are super versatile, I use them to top my salads, stuff them in sandwiches, or even put them on my curries!
Whether you call them chickpeas or garbanzo beans, I love cooking with them. They are an easy source of protein and are affordable.
To simplify the process, these cakes are made somewhat like falafels. The dried chickpeas split peas/pulses are soaked for a while just like you would soak dried chickpeas for falafel. Then they are processed to make a coarse mixture. Some chopped onion or shallots, curry leaves, and spices are mixed in. The mixture is shaped into patties that are generally deep-fried.
The patties are gluten-free as they do not have any flours or breadcrumbs added to them. The mixture is moist enough to bind well. The loose soft mixture is shaped into patties and baked.
they come out crispy on the outside and soft inside. I bake them with similar results. so good! These chickpea cakes are delicious with chutneys or stuff them in pitas.
Add whatever spices and ingredients you have and make some of these easy chickpea cakes to snack on.
How do you like your chickpeas?
I am a hummus addict, if you haven’t noticed already, so hummus is a number one use for me when it comes to chickpeas.
Anyway! Do let me know how you found this Easy Baked Vegan Gluten-Free Chickpea Cakes recipe if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Easy Baked Vegan Gluten-Free Chickpea Cakes
Ingredients
- 1 cup/200g dry chickpeas or use a combination of split pea/green lentils /red lentils
- 2 green chilies finely chopped
- 1/2 medium onion finely chopped
- 2 tbsp grated ginger
- 10 to 12 curry leaves finely chopped
- 1/2 cup cilantro finely chopped
- 1 tsp of cumin
- 1 tsp of salt
- 1/4 tsp red pepper flakes
- 1/4 tsp baking soda
- 2 tsp oil
Instructions
- Wash and Soak the dal/dals in warm water for 4 hours or overnight. Drain well.
- Preheat the oven to 425 degrees F / 220ºc.
- Use a food processor or blender to grind the dals to a coarse puree. Use a few teaspoons of water if needed. Use as little water as possible. I often add ginger and cilantro in the processor instead of chopped.
- Transfer mixture to a bowl and fold in the rest of the ingredients and oil. Shape the mixture into 2 to 3 inch size flat discs and place on parchment-lined baking sheet. The mixture can be slightly wet. Use oiled hands or wet hands to shape.
- Brush or spray oil on top. Bake for 16 to 20 minutes or until golden brown on top. Depending on the size of your patties and the lentils used, you might need to flip and bake for a few minutes longer. Bake till the desired color is achieved.
- best served immediately for crisp results. They can be baked ahead and refrigerated. Reheat and serve.
Video
Notes
The cakes will keep well in the fridge for up to 4 days! Ideally, reheat them in the oven or eat them cold!
Nutrition
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