Baked Veggie Chickpea Cakes

Name: Baked Veggie Chickpea Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 cakes
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 cup grated zucchini; 1/2 cup grated carrot; 1/4 cup finely chopped onion; 2 cloves garlic, minced; 1/2 cup breadcrumbs; 1/4 cup fresh parsley, chopped; 1 tsp cumin; 1 tsp paprika; Salt and pepper to taste; 1 egg, beaten (or flax egg for vegan option); Olive oil for brushing

Highlighted under: Healthy & Light

I absolutely love whipping up Baked Veggie Chickpea Cakes, especially when I have a bounty of fresh vegetables on hand. These cakes are not only delicious but also packed with nutrients, making them a guilt-free snack or meal option. The chickpeas provide protein, while the veggies add a burst of flavor and color. I often make a batch to enjoy throughout the week, and they freeze beautifully, making weeknight dinners a breeze. Try dipping them in a tangy yogurt sauce for an extra kick!

Created by

Vivienne Cole

Last updated on 2026-01-18T03:43:14.891Z

When I first decided to experiment with chickpeas, I knew I wanted to create something flavorful and satisfying. The process of baking instead of frying allows the cakes to maintain their structure while absorbing the flavors of the herbs and spices I used. I found that adding a mix of vegetables not only enhances the taste but also boosts the nutritional profile.

One of my best tips is to let the mixture rest before shaping the cakes. This helps everything bind nicely, ensuring you’ll achieve that perfect golden crust. Experimenting with different vegetables or spices can also make each batch unique and cater to your taste preferences.

        Why You'll Love These Baked Veggie Chickpea Cakes
        Packed with flavor and crunchy textures from fresh vegetables
Healthy and nutritious, perfect for a wholesome meal
Versatile - great for lunch, dinner, or as a party appetizer

      

Choosing the Right Vegetables

The beauty of Baked Veggie Chickpea Cakes lies in their versatility, particularly when it comes to the vegetables you use. While this recipe calls for zucchini and carrots, feel free to experiment with other options. Bell peppers, spinach, or even sweet potatoes can be great additions. Aim for about two cups of mixed veggies to maintain the right texture. Be sure to chop or grate them finely so they blend seamlessly into the chickpea mixture.

If you're using watery vegetables, like zucchini, be sure to squeeze out any excess moisture with a clean kitchen towel. This helps prevent your cakes from becoming too soggy. The goal is to achieve a nice balance where the mixture holds together but also remains moist and flavorful during baking.

Baking Tips for Perfect Texture

For optimal crispiness, the baking process is key. After shaping your cakes, brush the tops lightly with olive oil to promote browning. If you find that your cakes are not browning as desired, you can also use the broil setting in the last few minutes of cooking. Just keep a close eye on them to avoid burning, as they can quickly go from golden to charred.

The cooking time can vary depending on the size of your cakes. Smaller patties will cook faster, within 20 minutes, while larger ones may take up to 30 minutes. Look for a golden brown color and a firm texture before removing them from the oven. Letting them cool for a few minutes after baking improves their structural integrity, making them easier to handle.

Freezing and Reheating

These chickpea cakes freeze exceptionally well, making them a fantastic option for meal prep. After shaping the patties, arrange them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container. They can be stored for up to three months and can be cooked straight from the freezer.

When you're ready to eat, simply bake them from frozen at the same temperature, extending the cook time by about 5-10 minutes. You can also reheat them in a skillet over medium heat with a little olive oil for a crispier texture. Serve them with a yogurt sauce or a fresh salad for a complete meal.

Ingredients

Gather these ingredients to create your Baked Veggie Chickpea Cakes:

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 cup grated zucchini
1/2 cup grated carrot
1/4 cup finely chopped onion
2 cloves garlic, minced
1/2 cup breadcrumbs
1/4 cup fresh parsley, chopped
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
1 egg, beaten (or flax egg for vegan option)
Olive oil for brushing

Instructions

Follow these steps for perfectly baked chickpea cakes:

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Mixture

In a mixing bowl, mash the chickpeas until mostly smooth, then add the grated zucchini, grated carrot, onion, garlic, breadcrumbs, parsley, cumin, paprika, salt, pepper, and beaten egg. Mix until well combined.

Shape the Cakes

Using your hands, form the mixture into small patties or cakes and place them on the prepared baking sheet.

Bake

Brush each cake lightly with olive oil and bake in the preheated oven for 20-25 minutes, or until golden and crispy on the outside.

Serve

Allow the cakes to cool slightly before serving. Enjoy with your favorite dipping sauce or on a salad!

Pro Tips

For an extra layer of flavor, consider adding spices like cayenne or herbs such as basil. You can also swap out the veggies based on what you have available. These cakes can be made ahead and stored in the fridge for up to 3 days, or frozen for up to a month.

Serving Suggestions

Baked Veggie Chickpea Cakes can be enjoyed in many ways, making them a flexible addition to your meals. They shine as a standalone snack but can also be used as a hearty topping for salads. Simple greens, avocado slices, and cherry tomatoes provide a vibrant contrast and add nutritious value. You can also place the cakes in pita bread with tzatziki or hummus for a filling lunch.

If you're hosting a gathering, these cakes make an excellent appetizer. Serve them with a variety of dipping sauces like spicy harissa, creamy yogurt, or a tangy tahini sauce to appeal to different taste preferences. Their vibrant colors and healthy profile will surely impress your guests!

Dietary Substitutions

This recipe caters well to various dietary needs. For those following a vegan diet, simply substitute the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 10 minutes until it thickens. This will help bind the mixture without compromising the flavor or texture.

If you're gluten-free, use gluten-free breadcrumbs or ground oats in place of regular breadcrumbs. The key is maintaining the right consistency, so adjust the amount slightly as needed. These small changes allow everyone to enjoy these tasty cakes without sacrificing health or flavor.

Questions About Recipes

→ Can I make these cakes gluten-free?

Yes! You can substitute traditional breadcrumbs with gluten-free breadcrumbs or ground oats to make them gluten-free.

→ How can I store leftovers?

Store any leftover cakes in an airtight container in the fridge for up to 3 days, or freeze them for longer storage.

→ What dipping sauces go well with these cakes?

They pair wonderfully with yogurt sauce, tahini, or even a spicy salsa!

→ Can I bake these cakes instead of frying?

Absolutely! Baking is a healthier option that maintains the flavor and health benefits of the ingredients.