Roasted Chickpea Thanksgiving Cakes
Prep time
Cook time
Total time
All the flavors of Thanksgiving in these delicious and healthy little chickpea cakes.
Recipe type: Main
Serves: 6 patties
  • 1 15 ounce carton or can of cooked garbanzo beans, rinsed
  • ¼ cup vegetable broth for sautéing (or more if needed)
  • 2 teaspoons grated ginger
  • 2 garlic cloves, chopped
  • ½ cup onion, chopped
  • ½ cup celery, chopped
  • 1 teaspoon dried basil
  • 6-8 sage leaves, chopped (depending on size - if smaller use 8)
  • 2 flax eggs (2 tablespoons of ground flax whisked with 5½ tablespoons of water - put in refrigerator for 10 minutes to thicken) or a commercial egg replacer
  • ¼ cup apple, grated
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup vegan breadcrumbs (or more if needed)
  1. Pre-heat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a nonstick skillet, heat the vegetable broth. Add the onion and celery and saute until soft about 3-5 minutes. Add the garlic, ginger, basil, salt, pepper and sage leaves. Saute for another 2-3 minutes. Remove from heat.
  3. In a food processor, add the rinsed garbanzo beans, flax eggs, apple, onion mixture and baking powder. Puree to combine. Remove from processor and place in a large bowl. Add bread crumbs. Combine. Taste for seasonings.
  4. With wet hands form 6 patties. Adding more bread crumbs if needed to hold it together. Place on baking sheet lined with parchment paper. Cook for 30-40 minutes, turning once.
Recipe by Ordinary Vegan at