Chickpea Cakes Food

CHOCOLATE CHICKPEA CAKE

Steps:

• Preheat oven to 350°F. Spray a 9-inch round cake pan with baking spray and set aside.
• Place eggs and chickpeas in a food processor and blend until smooth. Add sugar, baking powder and espresso powder (if using) and pulse until combined. Pour in melted chocolate and process until combined, scraping down the sides to make sure thoroughly mixed. Pour batter into prepared cake pan.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean (with moist crumbs is ok). Cool in pan on a wire rack for 10 minutes and then invert cake on wire rack lined with parchment to cool completely. Dust with powdered sugar before serving, as desired.

CRISPY CAJUN CHICKPEA CAKES (VEGAN)

Steps:

• Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.
• Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but don't process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 minutes.
• Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly.

CHICKPEA CAKES

Steps:

• Crumble baked potato; discard skin.
• Saute' onion and spices with 2 T olive oil.
• Combine with the potato and gradually add chickpea flour.
• Adjust seasoning as necessary.
• Form into patties and saute with a little olive oil.

CHICKPEA CHOCOLATE CUPCAKES (LOW CARB/GLUTEN FREE)

Steps:

• Preheat your oven to 350 degrees (F). Drain and rinse your chickpeas. Add the chickpeas and almond milk (or water) to a blender or food processor. Puree until very VERY smooth. Add eggs one at a time, blending after each. Add the coconut oil, cocoa powder, baking powder and sweetener - blend until smooth.
• Pour into greased muffin tins or cupcake liners and bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Cool.
• Meanwhile, to make the frosting, break up the chocolate and place it in a microwave safe bowl. Add your cream and coconut oil. Microwave on high for one minute. Stir. Microwave on high for another 30 seconds. Stir. If not completely smooth, repeat one more time. Stir in the sugar free hazelnut syrup and the sugar substitute.
• Cool in the refrigerator for at least half an hour or until firm.
• Remove from the fridge and whip until fluffy (I just used a fork). Then add to a pastry bag with a star tube on it and pipe onto the cupcakes.
• Store any uneaten cupcakes (as if!) in the refrigerator.

VEGAN CHICKPEA CRAB CAKES

Steps:

• For the chickpea crab cakes: Place the reserved chickpea liquid into a large bowl, then add the cream of tartar and whip vigorously until foamy and thick.
• Whisk in the parsley, lemon juice, Old Bay and honey mustard, then add the bread pieces and toss to coat. Let sit until the bread is soft, about 5 minutes.
• Meanwhile, finely chop the chickpeas (alternatively, you can pinch or smush them). When the bread mixture is ready, add the chickpeas and toss and squeeze the mixture until it holds together. Form into eight 3/4-inch thick patties with nice rounded edges. Cover and chill them for at least 1 hour.
• For the tartar sauce: Whisk together the mayonnaise, honey mustard, Old Bay, pickle and pickle brine in a small bowl. Refrigerate until ready to serve.
• Preheat the oven to 350 degrees F. Whisk a large pinch of salt into the flour and put on a plate. Pour enough oil to cover the bottom of a large nonstick skillet and heat over medium-high heat. Dredge half of the cakes in the flour. Once the oil is hot and shimmering, add the cakes and cook until crunchy and deep golden brown, about 3 minutes per side. Adjust the heat as necessary to keep them from browning too quickly. Transfer to a baking sheet and repeat with the remaining cakes. Sprinkle each with salt, then bake until heated completely through, about 5 minutes.
• Serve the chickpea crab cakes with the tartar sauce and lemon wedges.

CHOCOLATE CHICKPEA CAKE

Steps:

• Preheat your oven to 170C. Grease a 8" spring bottom pan and line the bottom with parchment paper.
• Melt the chocolate and butter in a large bowl place over a pan of barely simmering water.
• Take the bowl off the heat and stir in the sugar.
• Sift in the chickpea flour, almond flour, cocoa powder, and baking soda.
• Mix well.
• Stir in the warm soy milk and rosewater ( optional). Don't overmix. You should have a nice, shiny thick batter.
• Transfer to the prepared pan, smoothen the top, and bake at 170C for 35-40 minutes or until the top of the cake looks cooked and has the slightest wobble in the center.
• Let the cake cool completely in the pan. Then refrigerate for at least 1 hour before taking it out of the pan.
• Serve as is or top with chocolate sauce. Decorate with pistachio slivers, dried rose petals, and pomegranate arils. Enjoy!