Vegetable Cakes with Yogurt Dipping Sauce

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

Vegetable Cakes with Yogurt Dipping 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.

ingredients for vegetable cakes in a bowl

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!

molded vegetable cakes on a sheet pan

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.

vegetable cakes cooking in a cast iron pan

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!

Plate of vegetable cakes

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?

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!

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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.
Pin Print Review
4.16 from 32 votes
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings 8
Course Appetizer
Cuisine Indian

Ingredients

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
  • 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

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.

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.

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Nutrition Facts
Vegetable Cakes with Yogurt Dipping Sauce
Amount Per Serving
Calories 160 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 1mg0%
Sodium 420mg18%
Potassium 202mg6%
Carbohydrates 23g8%
Fiber 4g16%
Sugar 4g4%
Protein 7g14%
Vitamin A 2900IU58%
Vitamin C 13.2mg16%
Calcium 40mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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25 Comments Leave a comment or review

  1. Jaybee says

    I really cannot thank you enough for this recipe. I made it a bit Indian way but, the idea came from you. I am so happy I stumbled across this blog and is now part of my favorites list. Because the dish I tried with this base idea came out really well and I am forever grateful to you for that.

  2. Sabra Abraham says

    This is one of my favorite new recipes. Thank you Jessica!! For my second batch I increased the amount of zucchini (since the garden is producing) and it was just as good, and a bit moister. I love the topping, as I don’t have to feel guilty about eating tons of it.

  3. Jay says

    I made these today and they were delicious! I loved the idea of using chickpeas instead of potatoes as the binder as a lot of fritter recipes used it and I wanted to avoid the extra carbs. The tweaks I did was add more curry powder and omit cumin and chili. I also didn’t have any flaxseed or peas on hand. I did add mushrooms.

    This is going on our fortnightly rotation. Can’t wait to experiment with other vegetables!

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