Curried Chickpea Cakes

I found a vegan blog I like a lot called go vegan meow! I got this recipe there. Here is the original recipe. I changed it a little based on what I had. Also I only made half of the recipe I'm posting.

Ingredients:

15 oz can chickpeas, drained and rinsed

onion powder

1/3 c unsweeted soy milk

2 tsp sugar

2/3 c breadcrumbs

1 tsp curry powder

1/2 tsp ground nutmeg

1/2 tsp ground cumin

2/3 c cooked rice

1/2 tsp salt

4 T grapeseed oil (or any oil) for pan searing

 

Directions:

In a food processor, combine the chickpeas and onion powder. Pulse until combined. Transfer to a mixing bowl.

Add the milk, sugar, breadcrumbs, curry powder, nutmeg and cumin. Stir together with a wooden spoon until well combined. Stir in the rice and salt. Mold into 12 mini patties.

In a saute pan, heat the oil over medium heat. Add the chickpea cakes to the pan in batches and saute until there's a nice golden sear on the bottom. Flip and sear on the other side as well. Continue with the remaining cakes. Transfer to a paper towel lined plate to drain.

Makes 6 servings (2 cakes each).

Nutritional Information:

Calories: 200

Fat: 6.5g

Saturated: 0.5g

Carbs: 30g

Fiber: 3.5g

Protein: 6g

Serving Suggestion:

Serve in a warmed flour tortilla with lettuce, diced cucumber and salsa.

I used Mission Flour Tortillas, 1/2 leaf of lettuce, 1/8 of a cucumber, and 1T salsa 

for each serving.

Nutritional Information:

Calories: 349

Fat: 9.5g

Saturated: 1.5g

Carbs: 55.5g

Fiber: 5g

Protein: 10.5g