Crispy Cajun Chickpea Cakes by VeganDad

These are yummy, especially sprikled with some Bragg's Amino Acids or Soy Sauce. I didn't alter vegandad's recipe...yet!

INGREDIENTS

Makes 12

- 1 tbsp oil

- 1/4 cup diced onion

- 1/4 cup diced green pepper

- 1 celery stalk, diced

- 1 280z can chickpeas, rinsed and drained

- 1 tsp thyme

- 1 tsp paprika

- pinch of cayenne pepper

- 1 tsp hot sauce

- 2 tbsp chopped fresh parsley

- 2 tbsp flour

- 1 tbsp cornstarch

- salt and pepper to taste

- oil for frying

METHOD

1. Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.

2. Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but dont process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 mins.

3. Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly. If you have trouble forming the patties, add some more cornstarch to hold it all together.