Some Like It Hot…. And Spicy…. Chickpea Cakes

Looking for a substitute for a beef burger? Vegetarian choice? Gluten free? Lighter fare? This recipe fits all the requirements and they whip up in a matter of minutes. 

Chickpeas are such a versatile bean. Check out You Don’t Know Beans for more information and additional recipes. When I make these again, I might add a little more hot sauce or maybe mini-chop some peppers to add a little more zing. Dipping in salsa is a perfect complement to these chickpea patties. 

This recipe is great for an appetizer (made in small patties), as a side dish with meat or chicken, as a substitute for a burger, or for a snack. 

Serves 6

Chickpea Hot and Spicy Cakes

1 cake per serving with salsa

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  • 1 can chickpeas, rinsed and drained (15 1/2 oz can)
  • 1/2 cup light sour cream
  • 6 tablespoons cornmeal
  • 4 garlic cloves, minced
  • 2 tablespoons onion, minced
  • 1 teaspoon ground cumin
  • 3/4 teaspoon hot sauce (I used shirachia)
  • 1 teaspoon olive oil
  • Salt to taste
  • Salsa for dipping


  1. Mix chickpeas, sour cream, 2 tablespoons of cornmeal, garlic, cumin, onion, and hot sauce in food processor. Puree.
  2. Transfer to medium sized bowl and refrigerate covered for 30 minutes.
  3. Form into 6 round cakes (about 3 inches).
  4. Pour remaining cornmeal in bowl and lightly coat cakes on both sides.
  5. Drizzle oil into nonstick skillet and set at medium heat.
  6. Add cakes and cook until browned on bottom 5 minutes.
  7. Turn and cook on the other side for an additional 5 minutes.
  8. Serve with salsa.


115 calories, 2g total fat, 1g sat fat, 558 mg sodium, 20g carb, 3g sugar, 3g fiber, 4g protein.


Calories: 132 cal
Carbohydrates: 20 g
Fat: 4 g
Sodium: 160 g
Cholesterol: 7 g
Protein: 5 g

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