Chickpea and nut cakes These savoury nut cakes are great for snacks or pair them with salad for a main meal. Main Snack Print this recipe Details Serves: Serves 6Number of ingredients: 12 IngredientsTo prep: 10 Minutes PrepTo cook: 20 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 1270kJFat (total): 15g- Saturated Fat: 1gCarbohydrate (total): 26gFibre: 7gSodium: 320mg Ingredients 400g can chickpeas, rinsed and drained 1/2 cup roughly chopped toasted hazelnuts 1/2 cup roughly chopped toasted almonds 1/2 teaspoon ground cumin 1/4 teaspoon mild paprika 1/2 teaspoon finely grated lemon rind 2 tablespoons chopped flat leaf parsley 2 tablespoons chopped mint 1 egg, lightly beaten 2 tablespoons wholemeal plain flour 1 cup wholemeal breadcrumbs lemon wedges to serve Method Preheat oven to 175C Place the chickpeas, nuts, cumin and paprika in a food processor or blender and blend until nearly smooth Transfer to a bowl and stir through lemon rind, herbs, egg and flour Use wetted hands to roll mixture into cakes, then dust in breadcrumbs Spray with cooking oil spray. Bake the cakes for 20 minutes until golden. Serve with lemon wedges.
