Baked Veggie Chickpea Cakes

Name: Baked Veggie Chickpea Cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1/2 cup finely chopped onion; 1/2 cup grated carrots; 1/4 cup finely chopped bell pepper; 2 cloves garlic, minced; 1/2 cup breadcrumbs; 1/4 cup fresh parsley, chopped; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; Cooking spray or additional olive oil for baking

Highlighted under: Modern Cooking

I absolutely love making Baked Veggie Chickpea Cakes for a quick and healthy meal. They are packed with flavor, thanks to a delicious blend of spices and fresh vegetables. The chickpeas give these cakes a hearty texture, while the baking makes them a healthier alternative to frying. I often make a big batch and enjoy them throughout the week. These cakes are not only versatile but also a fantastic way to sneak in some extra veggies into our meals. Trust me, once you try these, they'll become a regular on your dinner table!

Created by

Saskia Morton

Last updated on 2026-01-15T17:09:40.109Z

When I first made Baked Veggie Chickpea Cakes, I was amazed at how simple it was to whip up a nutritious meal. The blend of chickpeas, carrots, and spices creates a satisfying bite that even picky eaters will love. I discovered that letting the mixture sit for a few minutes helps the flavors meld beautifully, enhancing the overall taste of the cakes.

I also love experimenting with different veggie combinations. Last week, I added finely chopped zucchini and bell peppers, and it turned out incredible! Baking them instead of frying not only keeps them lighter but also makes cleanup a breeze. I highly recommend trying this variation!

        Why You Will Love This Recipe
        Crispy on the outside, tender on the inside
Packed with protein and fiber from chickpeas
Easily customizable with your favorite vegetables

      

Why Chickpeas Matter

Chickpeas are the star ingredient in these Baked Veggie Chickpea Cakes, providing not just texture but also a wealth of nutrients. They are rich in protein and fiber, which help keep you feeling full longer and support digestive health. When mashed, they create a creamy base that binds all the other ingredients together, ensuring that each bite remains hearty and satisfying. Don't skimp on this key ingredient; it truly elevates the overall dish.

The technique you use to mash the chickpeas can greatly affect the cake's final texture. Aim for a consistency where some chunks remain, as this enhances the bite and mimics the heartiness of traditional cakes. If you over-mash, the cakes might turn out too dense. A fork or potato masher works well for this, but a food processor can also be used if you're after a smoother texture — just pulse briefly!

Creative Vegetable Incorporation

One of the great things about these veggie cakes is their versatility. You can easily swap in your favorite vegetables based on what you have on hand or what's in season. Zucchini, corn, or spinach work beautifully here; just be sure to chop them finely or grate them. If using wetter vegetables like zucchini, consider squeezing out excess moisture to avoid a soggy mixture. This small tip makes a significant difference in achieving the right consistency.

You can also play with the flavor profile by experimenting with different spices. While cumin and paprika add a comforting base flavor, feel free to add some heat with cayenne or switch it up with Italian seasoning. These variations not only change the taste but can also make the dish more appealing to different palates. Trust me, after making a few batches, you'll find a combination that makes you crave these cakes regularly!

Ingredients

Gather these ingredients to make the Baked Veggie Chickpea Cakes:

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1/2 cup finely chopped onion
1/2 cup grated carrots
1/4 cup finely chopped bell pepper
2 cloves garlic, minced
1/2 cup breadcrumbs
1/4 cup fresh parsley, chopped
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
Cooking spray or additional olive oil for baking

Once you have all your ingredients, let's move on to the cooking steps!

Instructions

Follow these steps to make your Baked Veggie Chickpea Cakes:

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Prepare the Chickpeas

In a large bowl, mash the chickpeas using a fork or potato masher until mostly smooth, leaving some chunks for texture.

Combine Ingredients

Add the chopped onion, grated carrots, bell pepper, garlic, breadcrumbs, parsley, olive oil, cumin, paprika, salt, and pepper to the mashed chickpeas. Mix until well combined.

Form the Cakes

Shape the mixture into patties, about 2-3 inches in diameter and place them on the prepared baking sheet.

Bake the Cakes

Lightly spray the tops of the patties with cooking spray or drizzle with a little olive oil. Bake for 20-25 minutes, flipping halfway through until golden brown.

Serve and Enjoy

Remove from the oven and let them cool slightly. Serve warm with your favorite dipping sauce or on a bun as a veggie burger.

Enjoy your delicious Baked Veggie Chickpea Cakes!

Pro Tips

For added flavor, try mixing in some feta cheese or spices like cayenne for a kick. These cakes freeze beautifully, so make extra and store them for a quick meal later!

Serving Suggestions

These Baked Veggie Chickpea Cakes are incredibly versatile and can be served in many ways. For a hearty meal, serve them on a whole-grain bun with your favorite toppings, like avocado, lettuce, or even a spicy aioli. Alternatively, these cakes can also be enjoyed on their own as a snack, paired with a refreshing yogurt dip or a zesty tahini sauce for added flavor and creaminess. Don't forget to garnish with fresh herbs like parsley or cilantro for a colorful finish.

You might also consider incorporating these cakes into a salad for a nutritious meal. Cut them into quarters and toss them into a mixed greens salad with cherry tomatoes, cucumber, and a light vinaigrette. This not only adds protein but also a satisfying texture, making your salad more filling and appealing.

Storage and Make-Ahead Tips

One of the best aspects of these Baked Veggie Chickpea Cakes is how well they store. After baking, allow the cakes to cool completely before storing them in an airtight container in the fridge. They can be kept for up to five days, making them perfect for meal prep. Simply reheat them in the oven at 350°F (175°C) for about 10 minutes to crisp them back up before serving.

If you want to make a larger batch, you can freeze the uncooked mixture instead of baking it right away. Shape the patties and flash freeze them on a baking sheet before transferring to a freezer bag. When you're ready to cook, bake them directly from frozen; just add a few extra minutes to the baking time. This makes it super convenient to have a healthy meal option ready to go at any time!

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, just soak and cook the dried chickpeas before mashing them for this recipe.

→ What can I substitute for breadcrumbs?

You can use crushed crackers, oats, or gluten-free breadcrumbs as a substitute.

→ How do I store leftovers?

Store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze them for up to 2 months.

→ Can I add other vegetables?

Absolutely! Feel free to mix in diced zucchini, corn, or any veggies you have on hand.