Looking for a plant-based protein that’s not a veggie burger? Try Spinach Chickpea Cakes!
They make a great meal served alongside a salad, stuffed into a pita, or with all the usual burger fixins! And the best part is, they come together in less than half an hour if you’ve got pre-cooked rice to use.
I used canned chickpeas, pre-cooked brown rice, ground ground flaxseeds, lemon juice, parsley, garlic, and salt and pepper.
I threw everything into the food processor and processed it until it was well combined, but still coarse.
I formed them into 4 patties and baked at 400 degrees F for 20 minutes. Try to make yours more equal in size than I did! (Or don’t…whatever works!) #reallife
Falafel are usually served with a tahini sauce, and I just happened to have tahini, lemon juice, and garlic to make some. But I also had a couple of cooked beets that I wanted to use up, so I created this gorgeous Beet Tahini Sauce to go alongside them.
How Springy does this look?
Each spinach chickpea cake clocks in at only 125 calories, so I recommend eating 2. 🙂 They also have 5 grams of protein and more than 3 grams of fiber per serving, and a nice amount of iron from the beans.
Serving them with the Beet Tahini Sauce adds another 2 grams of protein, as well as a good dose of healthy fats.
These are a great prep-ahead meal and freeze well, too. So feel free to double the recipe and make extra for later. Just reheat them when you’re ready to eat.
Spinach Chickpea Cakes
- 15.5 oz chickpeas, drained
- 1.5 cups brown rice, cooked
- 1 tbsp ground flaxseeds
- 1 cup baby spinach
- 1 tsp dried parsley
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp salt
- pinch of black pepper
- Preheat oven to 400 degrees F.
- Combine all ingredients in a food processor and process until coarsely combined.
- Form into 4 patties and place on a baking sheet.
- Bake for 20-25 minutes, until golden brown.
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