Crisp, flavorful, and incredibly simple. These vegetable cakes are going to be your new edible obsession! The Indian-spiced cakes are packed with bold flavor and wholesome ingredients in each bite! We promise after you take your first nibble of these crunchy cakes with creamy yogurt mint sauce, your taste buds are going to be dancing for joy.
Indian-Spiced Chickpea and Vegetable Cakes [Vegan, Gluten-Free]
For the Mint Yogurt Sauce:
- 1/2 cup vegan yogurt
- 1 tablespoon mint leaves, thinly sliced
- 1 tablespoon green onions, thinly sliced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Cakes:
- 1 15-ounce can chickpeas
- 1 cup zucchini, grated
- 1/2 cup carrots, grated
- 1/2 cup green peas, cooked
- 3 cloves garlic, minced (2 teaspoons)
- 1/4 cup oat flour
- 1 tablespoon ground flax seed
- 1/2 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon ground chili pepper (optional)
- 2 tablespoons olive oil or grape seed oil
To Make the Mint Yogurt Sauce:
In a small bowl, combine yogurt, mint leaves, green onions, salt, and pepper. Taste and season as desired.Refrigerate if not serving immediately.
To Make the Vegetable Cakes:
In a food processor or blender, pulse chickpeas until a rough puree is formed, about 30 seconds scraping down as needed. You do not want it to be completely smooth purée; it should look mashed with some smaller pieces of beans. This will give the fritters some texture.
In a medium sized bowl combine ground chickpeas, zucchini, carrots, peas, garlic, oat flour, flaxseed, turmeric, curry, salt, pepper, and chili pepper. Measure out 3 tablespoons of the mixture and form a ball with your hands, the mixture should stick together as you press together and form it. Press down into a 1/2-inch thick patty, about 2 1/2 to 2 3/4 inches wide. This should yield 8 cakes. Place onto a sheet pan as you make each cake.
Heat a large sauté or cast iron pan over medium heat. Add 1 tablespoon of oil and allow to heat. Add half of the cakes and cook for 4 to 5 minutes on each side, until golden brown and crispy on the surface. If your pan is large enough, you can cook all 8 at the same time. Transfer to a plate lined with paper towel. If needed, add another 1 tablespoon of oil and allow to heat. Cook the rest of the cakes as directed above.
Serve vegetable cakes immediately while still warm with mint yogurt sauce.