Comments on: Sesame-Ginger Chickpea Cakes

By: Rachel Cantin

Rachel Cantin — Wed, 04 Oct 2023 00:14:09 +0000

the mixture was very liquid I don’T understand, but it didn’t hold together at alllll. 🙁

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 30 Aug 2020 14:02:19 +0000

In reply to Kris. I'm sorry, I don't count calories.

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 30 Aug 2020 14:01:40 +0000

In reply to Janice Short. thanks for the tips!

By: Janice Short

Janice Short — Sun, 30 Aug 2020 00:29:05 +0000

I love your site and your inventive wonderful recipes. Thanks to you, I have a wider variety of yummy foods to look forward to. Just a note, I really love cooking dried chickpeas, even though I keep a few cans around for when I need some quickly. It’s so easy to do with a slow cooker. No soaking required, just rinse. I usually cook them in broth with half an onion, bay leaf and garlic cloves that I can remove later, salt, and that’s it. Add to the cooker, set it on high, four hours later they’re done. On low it takes eight or nine hours. One thing to keep in mind, if you buy really fresh beans from Rancho Gordo, you want to check the beans before the time is up because they tend to cook more quickly. Happy eating and thanks again!

By: Kris

Kris — Sat, 29 Aug 2020 20:07:37 +0000

Any idea of the calorie count on these?

By: Erica

Erica — Thu, 30 Jan 2020 18:52:11 +0000

These look amazing!
Would gluten free bread crumbs work instead of regular ones?

By: jeanine

jeanine — Sun, 11 Jan 2015 15:29:15 +0000

In reply to Cheryl. so glad they worked out! :)

By: Cheryl

Cheryl — Fri, 09 Jan 2015 00:27:32 +0000

In reply to jeanine. Thank you! I poured the oil/soy over the top after I baked them, let it soak in and then added the yogurt sauce. They were actually delicious baked, I was happy I didn't fry them. I used rolled oats in the mixture and on top before I baked. No breadcrumbs and still they were crispy and tasty. Thanks again.

By: jeanine

jeanine — Thu, 08 Jan 2015 23:34:12 +0000

In reply to Cheryl.

Sorry that’s a little unclear – You mix them all together with the chickpea mash.

If you can’t form patties, make sure your chickpeas are mashed enough so they become stickier. If your mix is too wet, I’d add enough panko to it until it’s not as wet. Also try letting the mix sit in the fridge for 20 or so minutes to firm up.

By: Cheryl

Cheryl — Thu, 08 Jan 2015 23:09:28 +0000

Did I miss what to do with the shallot/garlic/ soy combo from the first step? I set it aside and then…..?
My chickpeas must be too wet. I’m trying to form them into patties to no avail. I drained them well, so perhaps I’ll try baking them. It’s more the consistency of salsa.