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 are 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.
Let’s get to it!
It doesn’t get much simpler than this friend!
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 compliment 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?
Can these vegetable cakes be baked or made ahead of time?
These vegetable cakes can definitely be baked. Line a sheet tray with foil and lightly grease with oil or cooking spray. Bake at 400°F for about 20 to 25 minutes to cook through. To get a crisp top, broil in the center of the oven for about a minute or until golden brown after baking. You can freeze then defrost, or refrigerate and reheat the cakes for meal prepping. It’s always the most crispy fresh from the pan, but reheating is a nice option. Place the cakes on a foil-lined sheet pan and broil in the center of the oven for about 3 to 4 minutes on each side, or until crisp to the touch and warmed through. Keep an eye on the cakes to make sure they don’t get too brown under the broiler!
- 1/2 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
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper , freshly ground
- 15 ounces chickpeas , (1 can), garbanzo beans
- 1 cup zucchini , grated
- 1/2 cup carrots , grated
- 1/2 cup green peas , cooked
- 3 cloves garlic , minced (2 teaspoons)
- 1/4 cup oat flour
- 1 tablespoon flaxseed , ground
- 1/2 teaspoon turmeric , ground
- 1 teaspoon curry powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper , freshly ground
- 1/4 teaspoon chili pepper , ground (optional)
- 2 tablespoons olive oil , ghee or grape seed oil
- In a small bowl combine yogurt, mint leaves, green onions, salt, and pepper. Taste and season as desired. Refrigerate if not serving immediately.
- In a food processor or blender, pulse chickpeas until a rough puree is formed, about 30 seconds scraping down as needed.
You do not want it to be completely smooth puree 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 together and form it.
Press down into a ½ -inch thick patty, about 2 ½ to 2 ¾ wide. This should yield 8 cakes. Place onto a sheet pan as you make each cake.
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 and allow to heat.
Cook the rest of the cakes as directed above.
- Serve vegetable cakes immediately while still warm with mint yogurt sauce. Enjoy!
You can substitute garbanzo bean flour, whole wheat flour, all-purpose flour, gluten-free flour, coconut flour or almond flour for the oat flour.