Chickpea Zucchini Cakes

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
Serves
4
0
1
220
CALORIES

Ingredients

    • 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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