Chickpea and Nut Cakes

Prep Time
Cook Time 20
Ingredients 12
Difficulty Easy
Servings 6

These savoury cakes are great for snacks or with main meals!

Chickpea and Nut Cakes

Images and recipe reproduced with permission from Nuts for Life


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



1. Preheat oven to 175C
2. Place the chickpeas, nuts, cumin and paprika in a food processor or blender and blend until nearly smooth
3. Transfer to a bowl and stir through lemon rind, herbs, egg and flour
4. Use wetted hands to roll mixture into cakes, then dust in breadcrumbs
5. Spray with cooking oil spray.
6. Bake the cakes for 20 minutes until golden.
7. Serve with lemon wedges.


Nutritional Information

Energy (kJ) 1270
Total Fat (g) 15
Saturated Fat (g) 1
Carbohydrates (g) 26
Dietary Fibre (g) 7
Sodium (mg) 320


Dietitian’s Note

One serve (two cakes) contains 20 grams of nuts, which is a great bonus for your cardiovascular health!


Disclaimer: The above recipe meets Diabetes NSW nutrient criteria. However, the opinions expressed on do not necessarily reflect the views of Diabetes NSW.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as needed. If you are unsure of your requirements consult an Accredited Practising Dietitian for individualised advice.