Spicy Chickpea and Basil Cakes

Hello 2016!
Kicking off with a yummy recipe from resident home cook, Kellie – with the best ever tasty, Spicy Chickpea and Basil cakes – enjoy!
kellie (1 of 1)For the love of God please, no more ham!!
If you’re anything like me, you are well and truly over the endless meaty leftovers that Christmas seems to fill your fridge with. But in this hot weather, the less time we spend in the kitchen the better, and this recipe is quick, easy, filling and soooo tasty, they won’t even know it’s packed full of nutrition as well!
With a nice little cayenne kick and a hefty garlic wallop, they are ideal with soft fresh pita and tabouli as a fresh and specky wrap, or make them cute little finger food size for when you’re having a few sweet whites with the girls. Just add creamy greek yoghurt swirled with your favourite chilli sauce.
In today’s recipe I have teamed these little beauties with cucumber and carrot slices, easy and fresh, but a big tossed salad would be oh so delish!
Happy new year, stay safe, have fun and eat well!!
Kellie xx
how to make the best ever tasty spicy chickpea and basil cakes

Spicy chickpea and basil cakes

how to make the best ever tasty spicy chickpea and basil cakesIngredients

1 can chickpeas, drained
Half a small onion, any colour
2 big garlic cloves or 4 small (please try and find Australian garlic, you’ll notice the difference)
1/4 of a small red capsicum
1 small carrot, grated
Handful of fresh parsley
Handful fresh basil
Juice of half and lemon, reserve other half for serving
1/4 tsp cayenne
1/4 tsp dried chilli flakes
1tsp each of ground coriander, ground cumin, tumeric, curry powder and salt
1/2 tsp ground black pepper
1 egg, lightly whisked
1/2 cup commercial breadcrumbs or you can make your own with some good quality, stale, crusty bread

how to make the best ever tasty spicy chickpea and basil cakesMethod

  • Chop the onion, capsicum, garlic and herbs roughly, and place in a food processor with the chickpeas, lemon and all the spices, basically everything but the egg, breadcrumbs and grated carrots.
  • Blend until quite smooth, scraping down the sides and helping the processor along every now and then with a quick stir.
  • Place in a big bowl, add the carrots, egg and breadcrumbs and mix to combine. The mix will feel quite wet, but don’t worry it firms up in the fridge.
  • Form whatever size patties you require, place on a wax paper lined tray and refrigerate a minimum of half an hour, to up to an hour.
  • Heat a non stick frying pan on medium heat and fry in a little quality olive oil for about 5 min each side ensuring you get a nice crispy crust happening.
  • Serve warm or cold, in a wrap, as a finger food, on a burger even, just get these spicy little goodies in your gob!

Enjoy! Xx


  1. Sonia Donaldson on January 5, 2016 at 7:52 am

    Emma Bowen x

  2. Heidi Lauri on January 6, 2016 at 9:28 am

    This chickpea recipe sounds delicious Sri Sukmawaty. Another one for me to try U0001f60d

  3. Rosemary Frank on January 6, 2016 at 2:26 pm

    Will try it!

Leave a Comment