Chickpea Cakes with Tomato Jam

Transform your weeknight dinners with these flavorful Chickpea Cakes with Tomato Jam—a satisfying vegetarian recipe that's as hearty as it is delicious. Featuring golden, pan-fried patties made from protein-packed chickpeas seasoned with fragrant cumin, fresh scallions, and a hint of citrusy lemon, these cakes deliver the perfect balance of crunchy and tender textures. The real star, however, is the homemade tomato jam—a luscious, tangy-sweet condiment made with caramelized red onions, balsamic vinegar, and a touch of red pepper flakes for subtle heat. Ready in under an hour, this dish is ideal as a light lunch, appetizer, or showstopping entrée. Serve these crispy bites topped with the jam for a harmonious blend of savory and sweet that will leave everyone asking for seconds. Perfect for vegetarians and Mediterranean cuisine lovers, this recipe is a must-try!

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups cooked chickpeas
• 0.75 cups breadcrumbs
• 1 large egg
• 2 cloves garlic
• 2 stalks scallions
• 0.25 cups parsley
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 tablespoons olive oil
• 1 cup canned diced tomatoes
• 2 tablespoons sugar
• 2 tablespoons balsamic vinegar
• 0.5 medium red onion
• 0.25 teaspoons red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Start by making the tomato jam: Finely dice the red onion.

Step 2

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Add the canned diced tomatoes, sugar, balsamic vinegar, red pepper flakes, salt (1/4 teaspoon), and black pepper (1/4 teaspoon) to the saucepan. Stir to combine.

Step 4

Bring the mixture to a gentle simmer and cook for 20-25 minutes, stirring occasionally, until it thickens into a jam-like consistency. Remove from heat and set aside to cool.

Step 5

While the tomato jam is cooking, prepare the chickpea cakes: In a food processor, combine the cooked chickpeas, garlic cloves, scallions, parsley, lemon juice, ground cumin, and paprika. Pulse until the mixture is coarsely blended but not completely smooth.

Step 6

Transfer the chickpea mixture to a mixing bowl. Add the breadcrumbs, one beaten egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until fully combined.

Step 7

Form the chickpea mixture into 8 small patties.

Step 8

Heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the chickpea cakes to the skillet, cooking in batches if necessary. Fry for 3-4 minutes per side, or until golden and crisp.

Step 9

Serve the warm chickpea cakes topped with a generous spoonful of the tomato jam. Enjoy!

Nutrition Facts

Serving size	(1031.5g)

Amount per serving	% Daily Value*
Calories	1873.8

Total Fat 87.0g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 9.4g
Cholesterol 224.3mg	0%
Sodium 4110.1mg	0%
Total Carbohydrate 225.8g	0%
Dietary Fiber 41.6g	0%
Total Sugars 66.3g
Protein 58.6g	0%

Vitamin D 53.8IU	0%
Calcium 447.5mg	0%
Iron 22.2mg	0%
Potassium 2191.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.8%

Protein: 12.2%

Carbs: 47.0%