Dining In - Curried Chickpea Cakes

Curried Chickpea Cakes - Skinny Bitch Ultimate Everyday Cookbook

This is the second time I've made this recipe, this time as an official owner of the cookbook it comes from, Skinny Bitch Ultimate Everyday Cookbook. It's a tasty, unique spin on the usual chickpea fritter, otherwise known as a falafel. With a few ingredients you might find in a dessert recipe: sugar, cinnamon, coconut milk and nutmeg, it successfully combines savory and sweet. The Curried Chickpea Cakes are fairly quick and easy to prepare. I like making a meal out of them by having them over salad with some hummus and a drizzle of the leftover coconut milk. You can find this recipe and others in Skinny Bitch Ultimate Everyday Cookbook.


1 can chickpeas, rinsed and drained
1/3 cup sliced green onions (both green and white parts are fine)

1/3 cup light coconut milk (I used Trader Joe's Light Coconut Milk in a can)

2 teaspoons sugar
2/3 cup dairy-free breadcrumbs (plus 1/4 cup for coating)*

1 teaspoon curry powder

1/2 teaspoon cumin

1/2 teaspoon nutmeg

2/3 cup cooked brown rice

1/2 teaspoon salt

1/4 cup grapeseed oil

*I never ended up needing or using the extra breadcrumbs

Blended Chickpeas & Green Onions

Start by using a food processor to blend together the chickpeas and green onions.

Once combined move into a large bowl, add coconut milk, sugar, 2/3 cup breadcrumbs, curry powder, cumin, and nutmeg. Stir together with a wooden spoon. Add and combine brown rice and salt.

Using hands make 10 mini patties and put on a plate.

Almost Done! Curried Chickpea Cakes (Uncooked)

Heat oil in a large skillet on medium. Gently place patties in oil and cook for a few minutes until golden brown on one side, then flip. Continue cooking full batch, adding more oil if needed.

Transfer to a plate with paper towels to drain excess oil.

Serve as desired!

Finished! Curried Chickpea Cakes