Slimming World’s chickpea and chilli cakes with minted yogurt dip Recipe

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  • Slimming World

serves:

4

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

10 min
(2-3 minutes per cake)

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Whip up these quick and easy-to-make chickpea cakes for a delicious and healthy starter or snack. They’re perfect for vegetarians and are ready in just 20 minutes

Ingredients

  • For the cakes:
  • 2 x 400g cans chickpeas, drained
  • 1tsp ground cumin
  • 4 slices wholemeal bread, made into breadcrumbs
  • 3 eggs, beaten
  • 8tbsp of finely chopped coriander
  • 1 red chilli, deseeded and finely chopped
  • 4 spring onions, finely chopped
  • Low calorie cooking spray
  • Salad leaves
  • For the dip:
  • 150g fat free natural yogurt
  • 4-5tbsp very finely chopped mint
  • A pinch each of ground cumin and ground cinnamon
  • Salt and freshly ground black pepper

Method

  • First make the dip by mixing all the dip ingredients together in a bowl. Season well, cover and chill until needed.

  • Place the chickpeas, cumin, breadcrumbs, egg, coriander, red chilli and spring onions in a food processor and blend until fairly smooth. Transfer to a mixing bowl and season well.

  • Spray a large non-stick frying pan with low calorie cooking spray and place over a medium-high heat. Working in batches, drop large tablespoons of the batter onto the pan (spacing them apart) and lightly press down to form a ‘cake’ or ‘patty’ shape.

  • Cook for 2-3 minutes on each side or until lightly browned and cooked through. Repeat with the remaining chickpea mixture.

  • Serve the chickpea cakes with the yogurt dip and salad leaves.

More Recipe Ideas

Top Tip

You can make these cakes in any size - small for the kids' lunch boxes, medium for a light snack or large for a meat-free alternative to a burger!