Cajun chickpea cakes

INGREDIENTS

• 1 tbsp olive oil
• ¼ cup onions
• ¼ cup green bell peppers
• 1 stalks celery sticks
• 28 oz can of chickpeas
• 1 tsp paprika
• 1 pinch cayenne pepper
• 1 tsp hot sauce
• 2 tbsp parsley
• 2 tbsp all-purpose flour
• 1 tbsp cornstarch
• ¼ cup vegetable oil

TOOLS

• 1 knife
• 1 food processor
• 2 skillet pan
• 1 fish slice
• 1 colander
• 1 wooden spoon
• 1 bowl
• 1 plastic wrap
• 1 fridge
• 1 towel paper
• 1 platter

Peel and chop onions. Then, destalk and chop green bell peppers. Next, dice celery sticks and parsley.

Rinse and drain chickpeas in a colander.

Heat olive oil in a skillet pan. Stir in onions, green bell peppers, and celery sticks with a wooden spoon. Cook for 7 minutes, then turn off the heat to get fried veggies.

Transfer the chickpeas and fried veggies to a food processor. Blitz for 3 minutes to get a chickpea mixture.

Transfer the chickpea mixture to a bowl. Add paprika, cayenne pepper, hot sauce, and parsley to the bowl. Mix everything with a wooden spoon. Mix in all-purpose flour and cornstarch, then cover with plastic wrap. Chill in fridge for 30 minutes to get a chickpea dough. Take it out of fridge and remove the plastic wrap.

Heat vegetable oil in a skillet pan.

Form chickpea dough into 12 balls, press the balls flat to form patties.

Put the chickpea patties in the skillet and cook for 3 minutes to get semi-fried patties.

Flip the patties with a fish slice.

Cook for 2 more minutes, then turn off the heat to get fried patties.

Transfer cajun chickpea cakes to a towel paper and serve on a platter.

It’s ready to be served !