Department of Health & Human Services
Premiers Active April

Chickpea and Nut Cakes

Try something new with your chickpeas and whip up these yummy chickpea and nut cakes!

Full of protein, fibre and healthy fats they make the perfect snack to maintain those energy levels throughout the day.

Serves: 8-10


  • 400g canned chickpeas, rinsed and drained
  • ½ cup toasted hazelnuts, roughly chopped
  • ½ cup toasted almonds, roughly chopped
  • ½ tsp ground cumin
  • ¼ tsp mild paprika
  • ½ tsp lemon rind, finely grated
  • 2 tbsp flat leaf parsley, chopped
  • 2 tbsp mint, chopped
  • 1 egg, lightly beaten
  • 2 tbsp wholemeal plain flour
  • 1 cup wholemeal breadcrumbs
  • Lemon wedges to serve


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

Recipe Source



Recipe supplied by Nutrition Australia Vic Division.

For more recipes visit


Last updated: April 9, 2018 at: 2:39 pm

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