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  • Writer's picturechefgabyschuster

Chickpeas cakes in cupcake tins

When I started making this recipe I had planned to make vegetarian meatballs with chickpeas, but halfway through I decided to make the mixture a little bit moist and bake it in muffin tins instead of forming each meatball. In my Instagram account you can find a video with the steps to make the batter.


Makes: 10 cakes Prep time: 15 mins Cooking time: 12/15 mins Total time: 30 mins


Ingredients:

1 ½ C cooked chickpeas. I used 1 can of rinsed cooked chickpeas

½ of an onion, diced

1 cup broccoli florets, quartered

1 garlic clove. minced

1 egg

¼ cup feta cheese, or any cheese that you have

2 TBSP Extra virgin olive oil

Salt

Pepper


Directions:

  1. Preheat oven at 400 and prepare a muffin tin with liners

  2. Place the onions, garlic and broccoli in the food processor

  3. Pulse until the veggies are small

  4. If using canned chickpeas rinse, and pat dry with a paper towel

  5. Add the rest of the ingredients to the food processor

  6. Pulse until combine

  7. Fill muffin tins halfway with the mixture

  8. Top each muffin with a little bit of feta cheese

  9. Bake at 400 for around 12 mins

  10. Wait for it to cool down a little before removing it from the mold, otherwise it will break.

  11. Eat!



Tips:

To mince the garlic I like using a microplane. These cakes go well with tzatziki.


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