Chickpea Cakes with Chipotle Avocado Cream

So today is the day. I’m 30. I always remember thinking 30 was so old. I still remember when my mom turned 30. It seemed like it was so far away because at the time it was. But now it’s here. And I’m not as upset about it as I thought I would be. I’m actually kind of excited about it. I hear the 30s are great. I was going to bake a cake to celebrate the occasion, but since it’s my birthday, I thought I’d let someone else do the baking and I’d share a different kind of cake instead. Savory chickpea cakes to be exact. They might not satisfy your sweet tooth but they will satisfy your belly!

I first had these at a local restaurant a few weeks back. It’s actually the same restaurant that we are going to celebrate my birthday this weekend. And these chickpea cakes are one of the reasons that we’re going there.

They were so good.

Those and the PB&J Bon Bons. (Note to self: Attempt those soon!)

What I like about these is that sometimes I like to serve meatless dinners, but it is always a hassle with Ryan. I always get the comment “What no meat?”

He says that because he runs 3 miles, pretty much 5 days a week, that he needs the meat or he doesn’t get full. It’s understandable, if I ran that much I’d be hungry all the time too.

Truth is, I don’t run that much and I’m hungry all the time. But that is beside the point.

That is where these lovely little chickpea cakes come in handy. They are so packed with protein that despite running just before dinner, he didn’t even complain that the meat was missing.  Total win in my book!

It probably helped that these things are super yummy, especially with the chipotle avocado cream.

Chickpea Cakes with Chipotle Avocado Cream Recipe

Serves 4 Prep Time: Cook Time:

Chickpea Cakes Ingredients:

  • 2 (15 ounce) cans chickpeas (garbanzo beans) drained and rinsed
  • 1/2 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup plain dry bread crumbs
  • 1 egg
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup all purpose flour
  • oil for frying
  • 1 teaspoon lime zest

Chipotle Avocado Cream Ingredients:

  • 1 large avocado
  • 2 teaspoons lime juice
  • 3 tablespoons sour cream
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon salt



Combine all ingredients for chickpea cakes, except for flour, oil and lime zest, in a food processor and process just until chunky. You don't want it totally smooth. You want to be able to roll into a ball but texture is good.


Using about 1/4 cup of the mixture, roll into a ball and then gently press the ball into a patty. Repeat with remaining mixture. Cover and refrigerate for 30 minutes.


Meanwhile, make the chipotle avocado cream sauce by combining all ingredients together in a food processor and processing until smooth. Transfer to a bowl and refrigerate until ready to use.


After the patties have chilled, use enough oil to lightly coat the bottom of a skillet and heat over medium-high heat. Dredge the patties in flour and fry until golden brown. 4 - 5 minutes per side. You may need to do this in batches to avoid over crowding the pan. Remove from oil, sprinkle with salt and lime zest. Serve with chipotle avocado cream sauce.



Leave a Comment

  • Reply
    March 21, 2014 at 6:21 pm

    This was amazing. My food processor is kind of small, so i was only able to process the chick peas by themselves, the onion and garlic by themselves, then chop up the cilantro and mix everything else in a bowl. Still came out wonderful. We made them into sandwiches like a felafel with whole wheat pita and lettuce. I found the sauce to be a little spicy by itself, but worked very well with the cakes.

    • Reply
      March 24, 2014 at 2:14 pm

      I am so happy yo hear that you liked these!

  • Reply
    October 16, 2013 at 3:23 pm

    SO delicious! i found it’s easier to mix those ingredients without the egg in the food processor, beat the egg separately, then combine the chunky ingredients with the egg in a bowl. my patties/cakes held together better.

  • Reply
    October 15, 2013 at 4:14 am

    These are really great! Great filling meatless meal. Really tasty and the avocado cream is so tasty!

  • Reply
    Aimee @ ShugarySweets
    October 10, 2013 at 4:38 pm

    Ohhh, Happy Birthday!! Enjoy your thirties :)

  • Reply
    October 10, 2013 at 5:27 am

    Happy Birthday, Deseree!! Thank you for thinking of us on your special day and sharing this wonderful-sounding recipe! Hope this birthday is the best one yet! Blessings… <3

  • Reply
    October 9, 2013 at 9:55 am

    Happy Happy Birthday Deseree!!! Thirties are awesome. Just wait until 40! Hoping you have a wonderful celebration.

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