Chickpea and Nut Cakes

These savoury cakes are great for snacks or pair them with salad for a main meal.
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  • Serves 6
  • 12 Ingredients
  • 10 Minutes Prep
  • 20 Minutes Cook
  • Easy
Nutrition per serve
  • Energy 1270kJ
  • Fat (total) 15g
  • - Saturated Fat 1g
  • Carbohydrate (total) 26g
  • Fibre 7g
  • Sodium 320mg


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.

Dietitian Notes / Recipe Tips

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

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Provider Acknowledgement

Images and recipe reproduced with permission from Nuts for Life

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