Chickpea Zucchini Cakes Recipe

Chickpea Zucchini Cake is a healthy dish which can be a perfect starter for your casual dinner with friends, and the leftovers can be enjoyed with your evening tea. Rich in proteins and vitamins from its ingredients, it is a nutritious yet delicious affair best served along with some dipping sauce.

Cooking time
30 min
Preparation time
10 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than regular recipe because apart from chickpeas, Zucchini and Saffola Plain Oats powder is also added increasing the nutrient level of the dish.


  • Chickpeas – 1 cup
  • Zucchini – 1 cup ( Grated )
  • Fresh parsley – 2 tbsp ( Chopped )
  • Cumin powder – ½ tsp
  • Salt to taste
  • Garlic – 2-3 cloves ( Finely chopped )
  • Saffola Aura – Refined Olive and Flaxseed oil, for brushing


How to make Chickpea Zucchini Cakes

  • Wash the chickpeas, and soak them in 4 cups of water for 5-6 hours.
  • Drain the water, and add the chickpeas in a pressure cooker, along with 2 cups of water and pressure cook until they are cooked.
  • Drain the water, and add the boiled chickpeas in a bowl.
  • Add grated zucchini, parsley, cumin powder, salt to taste and garlic and mix well.
  • Make small cakes from the mixture.
  • Pre heat the oven to 180 degrees C.
  • Arrange the cakes on a baking tray.
  • Brush them with the Olive and Flaxseed Oil.
  • Bake for 15-20 minutes.
  • Flip the sides, and again bake for 10-12 minutes.
  • Serve hot with a yogurt dip.


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