Appetizer #23 - Mini Chickpea Cakes

 The Year of Appetizers

Appetizer #23 - Mini Chickpea Cakes

    The next to last appetizer in this year of Appetizers is in 2004's 100 Best Appetizer Recipes. These were easy to make; the part that took the longest, was shredding the carrot.  The recipe says you'll make about two dozen. I used my small cookie scoop for sizing and then flattened them with the back of a spoon and I got about 2 1/2 dozen. *It's okay if they're not perfectly round; I had some that came out misshapened and it was fine. I really liked this little appetizer. Try it!

Serve warm on a platter with a dish of creamy Italian salad dressing for dipping. 

Ingredients:

1 15oz can chickpeas (garbanzo beans)

1 cup finely shredded carrots 

1/3 cup seasoned bread crumbs or plain breadcrumbs with 1/4 tsp Italian seasoning added

1/4 cup creamy Italian Salad Dressing

1 egg

Directions:

Pre-heat oven to 375 degrees F. Drain and rinse chickpeas in a large colander.  Using a potato masher, coarsely mash chickpeas in a large bowl. Stir in bread crumbs, salad dressing and egg, mixing well. Stir in carrot until well combined. Shape mixture into patties using a small cookie scoop or tablespoon, placing on lightly greased cookie sheet and flattening with the back of a spoon, or gently press into patty shape using clean hands. Bake for 9 to 10 minutes, remove and flip chickpea cakes. Return to the oven for 9 to 10 more minutes. Both sides of chickpea cakes should be lightly browned. Remove from cookie sheets and serve warm with creamy Italian dressing. 

Mini Chickpea Cakes

Mini Chickpea Cakes