Chickpea Cakes With Tomato Jam

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“Adapted from Herbivarious by Michael Natkin. For additional tomato jam recipes, see Sweet and Savory Tomato Jam and Agave Tomato Jam. The excessive cook time is to make the tomato jam, but overlapping steps shortens the overall time.”
1hr 30mins
16 small cakes

Ingredients Nutrition


  1. For the Chickpea Cakes: Combine all ingredients in a food processor and whiz until you have a fairly uniform mixture, but stop before it is completely pureed; keep some texture. You should be able to form it into a ball that holds its shape and should be neither crumbly nor a batter. Add reserved liquid or breadcrumbs as necessary to find the right moisture level.
  2. Heat a few tablespoons of oil in a large skillet, preferably cast-iron, over a medium-high flame. Take a golf-ball sized piece of dough, press it in your hands into a flattened 3-inch patty and place in the skillet. Repeat with as many as will fit comfortably without touching. Fry on one side until golden brown, about 3 minutes, then flip and brown the other side. Remove to paper towels and finish with a little bit of sea salt. Serve with Tomato Jam.
  3. To Make Tomato Jam: Combine the tomatoes, onion, lemon juice, basil, honey and salt in a saucepan. Add a couple dashes of cayenne pepper and black pepper. Bring to a simmer (Michael notes that you don’t need to worry about adding water as the tomatoes will produce plenty of liquid as they cook). Once simmering, adjust the heat on the stove to keep the tomatoes simmering until the mixture becomes thick and syrupy, about an hour. Taste and adjust seasonings. Serve at room temperature. Can be refrigerated up to three days. Makes about 1 cup.

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