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Chickpea Cakes

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“I was the lucky recipient of one of these tasty morsels at dinner out one night, and now we're ALL the lucky recipients of this recipe! :) Even if you're cutting back on sodium, I suggest adding even just a teensy-weensy salt. It really makes a difference. These can be an appetizer and might be nice served them with a yogurt sauce. These also reheat well. I reheat them in my toaster oven. (Prep time and cook time do not include time to bake the potato.)”
READY IN:
25mins
YIELD:
6-8 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Crumble baked potato; discard skin.
  2. Saute' onion and spices with 2 T olive oil.
  3. Combine with the potato and gradually add chickpea flour.
  4. Adjust seasoning as necessary.
  5. Form into patties and saute with a little olive oil.

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