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Mini Chickpea Cakes
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Mini Chickpea Cakes
YIELD Makes about 2 dozen cakes
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INGREDIENTS
| 1 | can (15 ounces) chickpeas, rinsed and drained |
| 1 | cup shredded carrots |
| 1/3 | cup seasoned dry bread crumbs |
| 1/4 | cup creamy Italian salad dressing |
| 1 | egg |
PREPARATION:
- Preheat oven to 375°F. Spray baking sheets with nonstick cooking spray.
- Mash chickpeas coarsely in medium bowl with potato masher. Stir in carrots, bread crumbs, salad dressing and egg; mix well.
- Shape chickpea mixture into small patties, using about 1 tablespoon mixture for each. Place on prepared baking sheets.
- Bake 15 to 18 minutes, turning halfway through baking time, until chickpea cakes are lightly browned on both sides. Serve warm with additional salad dressing for dipping, if desired.
Tip
A young child can help with mashing, or scooping the tablespoon to form patties. Substitute your child's favorite flavor of salad dressing, such as ranch dressing, if desired.
This recipe appears in:
Vegetables
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