Baked Chickpea Cakes with Guacamole Salad

If you want a light dinner or a hearty lunch, this is the perfect meal, with a healthy dose of nutrient rich greens on the side, you can’t go wrong with this.

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I have made many, many mistakes whilst trying to perfect this recipe, and I think I finally cracked it, wahoo!! I normally fry these, so baking these, I wasn’t sure how they would turn out, but they were delicious.

Ingredients – For Chickpea Cakes

2 Flax Seed Eggs

3/4 Can Chickpeas

1 Cup Coconut Flour

1/4 cup Coconut Oil

1 cup oats (blended into oat flour)

1/2 tsp Cumin

Pinch Salt

Pinch Pepper

1 Tbsp Low Sodium Tamari

Pinch Ginger Powder

Method

Make up your flax seed eggs buy adding 1 teaspoon ground flax seeds to 3 tsp water. Leave for about 5 mins until they reach a thick consistency abit similar to egg white.

Use a bit of the coconut oil to grease the baking sheet (so they don’t stick)

In a separate bowl add mash up your chick peas, its ok to leave some completely whole too, this is a personal preference. Add all the ingredients, except the coconut flour, and combine well, once combined add the coconut flour slowly. You are aiming for a dryish mixture, that is easy to pick up and holds together nicely, if it crumbles in your hands add some water or dairy free milk. If it is squidgy then you need to add more flour. Make them into balls and place on making sheet, press down to flatten. Bake in oven on 350 degrees Fahrenheit for about 15 mins until cooked through and started to go golden on top, you can adjust the temp and duration according to your oven and how much moisture you ended up adding to your cakes.

Guacamole Salad

1 Diced Avocado

1 Diced Tomato

1/2 a small red Onion – Diced

1/4 can Chick Peas (I used this much cos it’s what I had left over from the Chick Pea Cakes, but you can use more if you like)

Olive Oil

Salt

Pepper

Thyme

Combine all ingredients, Leave to stand for flavors to infuse for at least 10 minutes prior to serving. Best served at room temp.

Put the Cakes and salad over a bed of spinach. We added some hummus and sour cream (I just use Unsweetened Coconut Yogurt for that) and a drizzle of balsamic vinegar and voila. Just a side note, the cakes are on the dry side, so they do need some kind of dip with them. The ones we used worked great, but you could also serve them with a Thai Sweet and Spicy Sauce, Olive Oil and Salt or another dressing of your choice. The cakes have a very mild flavor so they could pretty much handle any flavor dressing. Enjoy x

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