Vegetable Cakes with Yogurt Dipping Sauce

Indian-spiced vegetable cakes with chickpeas are packed with bold flavor and wholesome ingredients in each bite! Served with a creamy mint yogurt sauce.

Crisp, flavorful and incredibly simple. These vegetable cakes are going to be your new edible obsession! I’ve been looking for something to satisfy my savory craving but also contained healthier ingredients. One of the easiest ways to pack a whole lot of nutritious ingredients into a dish is by making these Indian-Spiced vegetable patties.

Each of these irresistible veggie cakes is full of chickpeas and bold Indian spices for a satisfying meal! I promise after you take your first nibble of these crunchy cakes with creamy yogurt mint sauce, your taste buds are going to be dancing for joy.

Each of these vegetable cakes is a mixture of shredded carrots, zucchini, fresh garlic, ground chickpeas, and peas. See how the chickpeas are coarsely pureed? I blended them for about 30 seconds. You don’t want it to become a smooth paste-like hummus. You want to keep the texture a little “bumpy”.

The Indian spices are the little extra oomph that makes these vegetable fritters extra yummy. It’s a blend of turmeric, curry, and chili pepper – robust, earthy flavors with a little kick of heat!

There are two unique ingredients in these vegetable cakes, oat flour, and flaxseed. The oat flour and ground flaxseed add a nutritional boost for added fiber and omega-3 fatty acids. Together they also help the cakes stick together so that you can form these beautiful vegetable patties.

It’s all about getting that crisp crust on each side. I used a cast iron pan to fry each fritter slightly. However, a stainless steel pan or even a nonstick pan would work great. Since there is no egg in the recipe, once the surface is nice and crunchy on each side, they are ready to eat!

Check out all of those veggies packed into each cake! These fritters have a more dense interior from the chickpeas and fresh vegetables, so they are quite filling. Top each cake with creamy mint yogurt sauce, it’s the perfect complement to the bold Indian spices and chili pepper!

You could serve these vegetable cakes as an appetizer, on top of a bed of lettuce for a salad, or even as a patty for a vegetarian burger! Just make the patties larger if you are going the burger route. I’ve also made super tasty sliders with my other vegetable fritter recipe, it’s got an avocado sauce that is addicting! How will you serve these delicious Indian-spiced vegetable cakes?

Vegetable Cakes with Yogurt Dipping Sauce

Indian-inspired vegetable cakes with chickpeas are packed with bold flavor and wholesome ingredients in each bite! Served with a creamy mint yogurt sauce.

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4.84 from 54 votes

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Servings 8

Course Appetizer

Cuisine Indian

Ingredients  

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Yogurt Dipping Sauce

• ▢ ½ cup greek yogurt, plain non-fat, or plain nondairy yogurt (soy, rice, coconut)
• ▢ 1 tablespoon mint leaves, thinly sliced fresh
• ▢ 1 tablespoon green onions, thinly sliced
• ▢ ½ teaspoon kosher salt
• ▢ ⅛ teaspoon black pepper

Vegetable Cakes

• ▢ 15 ounces chickpeas, 1 can, garbanzo beans
• ▢ 1 cup zucchini, grated
• ▢ ½ cup carrots, grated
• ▢ ½ cup green peas, cooked
• ▢ 3 cloves garlic, minced (2 teaspoons)
• ▢ ¼ cup oat flour
• ▢ 1 tablespoon flaxseed, ground
• ▢ ½ teaspoon turmeric, ground
• ▢ 1 teaspoon curry powder
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon black pepper
• ▢ ¼ teaspoon chili pepper, optional
• ▢ 2 tablespoons olive oil, ghee, or grape seed oil

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Instructions 

Yogurt Dipping Sauce

• In a small bowl combine yogurt, mint leaves, green onions, salt, and pepper. Taste and season as desired. Refrigerate if not serving immediately.

Vegetable Cakes

• In a food processor or blender, pulse chickpeas until a puree forms, about 30 seconds scraping down as needed. You do not want it to be completely smooth, it should look mashed with some smaller pieces of beans. This will give the fritters some texture.
• In a medium-sized bowl combine ground chickpeas, zucchini, carrots, peas, garlic, oat flour, flaxseed, turmeric, curry, salt, pepper, and chili pepper.
• Measure out 3 tablespoons of the mixture and form a ball with your hands, the mixture should stick together as you press and form it.
• Press down into a ½ -inch thick patty, about 2 ½ to 2 ¾-inches wide. This should yield 8 cakes. Place onto a sheet pan as you make them.
• Heat a large saute or cast iron pan over medium heat.  Add 1 tablespoon of oil and allow to heat.
• Add half of the cakes and cook for 4 to 5 minutes on each side, until golden brown and crispy on the surface. If your pan is large enough, you can cook all 8 at the same time.
• Transfer to a plate lined with paper towel. 
• If needed, add another 1 tablespoon of oil to the pan and allow to heat. Cook the rest of the cakes as directed above.
• Serve immediately while still warm with mint yogurt sauce.

Equipment

• Countertop Blender
• Cast Iron Skillet

Notes

• You can substitute garbanzo bean flour, whole wheat flour, all-purpose flour, gluten-free flour, coconut flour or almond flour for the oat flour.

Nutrition Facts

Serves: 8

Calories 160kcal (8%)Carbohydrates 23g (8%)Protein 7g (14%)Fat 6g (9%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 1mgSodium 420mg (18%)Potassium 202mg (6%)Fiber 4g (16%)Sugar 4g (4%)Vitamin A 2900IU (58%)Vitamin C 13.2mg (16%)Calcium 40mg (4%)Iron 1.3mg (7%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.