Chickpea and Spinach Cakes


Happy New Year 🙂  Yes, I know we are nearly half way into the month, I have been slack…there, I said it.

Well, whilst some of you have been all bundled up in scarves and boots, I have been sweltering in the sun.  It is not all bad though, I have a nice tan, and feel healthy!

And, on the plus side, I made these Chickpea and Spinach Cakes !!! I think these are my new fave cakes, super easy to make and literally a few ingredients.  Warning:  you may be seeing more chickpea experiments happening here on this blog….just saying!!!


Chickpea and Spinach Cakes

Preparation time:  15 minutes

Cooking time:  30 minutes

Total time:  45 minutes

Makes about 9


500 grams (approx 2 cups) cooked chickpeas

large handful of chopped spring onions

2 big handfuls of baby spinach, chopped

2 medium-sized carrots, grated

large handful of coriander, stems included, chopped

2 rounds feta cheese (approximately 200 grams)

2 eggs, jumbo-sized

salt and pepper to taste


Add all the above ingredients into a food processor and blitz.  I personally like a bit of a chunky texture.  Once done, make into fair-sized balls (I made mine into heaped tablespoon size) flatten slightly and place on a greased baking tray.  Bake in a pre-heated oven at 180 degrees Celsius / 350 degrees Fahrenheit for about 30 – 35 minutes or until golden brown.

Enjoy 🙂



62 thoughts on “Chickpea and Spinach Cakes

  1. This would make a nice side dish OR main dish. Great ingredients and simple to prepare. You can consume large portions without feeling “guilty” because the calorie content is low and the fiber content is high. It even looks like a “warm weather” dish (as I look out my window and see the snow melting!) Nice to see you back in the saddle. 🙂

    Liked by 2 people

  2. ALRIIIIIIIGHT! It’s warm there and it’s cold here. You don’t have to rub it in our faces, we get it hahaha!!
    Can I just say how pleased I am that you used chickpeas in this as your means to hold it all together instead of say, potatoes or some other starch!
    Another one for the win Lynne, this is protein packed which I will need to include in my reserve recipe list because my best friend is entering into a bodybuilding competition this year and I’ve agreed to train and eat right with him. Bah!!

    Liked by 1 person

    • LOL …you are so funnnnny 🙂 🙂 🙂 !!!!! If I could send you some sun I would, but then when would you be able to rock those awesome boots?
      Thanks for the compliment by the way ! And, that is going to be some serious training you have set out to do with your friend. I hope you keep us posted. 🙂


    • Thanks Irene 🙂 The little break over the festive season was well needed. Now it is time for me to get back on track 🙂 . Spinach is the absolute best. I don’t know what I would do without spinach in my life. Have a lovely weekend 🙂

      Liked by 1 person

    • Thank you Kathryn. I don’t know what it is, but I seem to be on this chickpea and spinach thing – just can’t get enough of either ! Shame, that can’t be too pleasant to be freezing and snowed in. Hopefully you have a nice fire-place to keep you nice and warm 🙂 Stay warm 🙂 x

      Liked by 1 person

  3. This looks delicious! I’m always looking for recipes that have more protein in them, so these would be perfect. I’m planning on making a (vegan) kale caesar salad this week, and I’m thinking these would be a great topper. Ok, time to start my grocery list! I’ll let you know how it goes. And Happy New Year, ha ha, I know we have wished each other already but maybe we can say this time is for Chinese New Year on Saturday! 😉 xo

    Liked by 2 people

  4. Hey! I’ve been experimenting with veganism for the last 4 days, and have started to run out of ideas! Thank you for sharing and providing some inspiration. Your photography is gorgeous! What can I do without a food processor?

    Liked by 1 person

    • Hi there. Thanks so much for the visit and for your kind words 🙂 . I do love my food processor even though I don’t use it often, but it does make things easier. Prior to me getting a food processor all I had was a blender, and that blender had to do the work. I just had to be careful that foods were soft enough in order not to break the blender as it was by no means a top of the range one.
      There is so much you can do without a food processor though. I certainly will think of more recipes where a processor is not necessary though. Once again, thank you ! Have a beautiful day. 🙂

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s