I turned pantry staples into Easy Spinach Chickpea Cakes with one unexpected ingredient that adds extra crispness.

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I never thought chickpeas and spinach could make something this addictive. I call them Easy Spinach Chickpea Cakes because that is exactly what they are: little golden patties that crackle on the outside and stay tender inside, and they got a kind of earthy green chew from the spinach that keeps every bite interesting.

I mashed the chickpeas so the texture is rustic not perfect, you know? They work equally well for lunch, dinner or a snack when you need something fast but not boring.

Try eating one right away or pack them for later, they still taste really great.

Ingredients

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Chickpeas: high in protein and fiber, creamy texture, adds hearty, nutty flavor.
Spinach: low calorie, full of vitamins A and K, bright vegetal taste.
Onion: adds sweet or savory depth when cooked, gives moisture and aroma.
Garlic: pungent, boosts savory flavor, may aid immunity, use lightly.
Egg or flax binder: holds cakes, adds protein or omega 3s with flax.
Breadcrumbs or oat flour: absorb moisture, give structure, mild carbs, nicer texture.
Lemon juice: brightens flavor, adds acidity to balance richness.
Olive oil plus cheese or yeast: for cooking fats, adds umami or cheesy plant protein.

Ingredient Quantities

1 can (15 oz) chickpeas

4 cups packed fresh spinach or 10 oz frozen spinach

1 small yellow onion

2 cloves garlic

1 large egg or 1 tbsp ground flaxseed + 3 tbsp water

1/3 cup breadcrumbs or 1/3 cup oat flour

2 tbsp fresh parsley

1 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1 tbsp lemon juice

2 tbsp olive oil

2 tbsp grated Parmesan or 2 tbsp nutritional yeast (optional)

How to Make this

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1. If using the flax option, mix 1 tbsp ground flaxseed with 3 tbsp water and let sit 5 minutes to gel; if using an egg, skip this.

2. Drain and rinse 1 can (15 oz) chickpeas, pat dry, then roughly mash in a bowl or pulse a few times in a food processor so there’s still some texture — don’t make it a puree.

3. Prep the greens and aromatics: chop 1 small yellow onion finely and mince 2 cloves garlic. If using fresh spinach (4 cups packed), roughly chop; if frozen (10 oz), thaw and squeeze out as much water as you can.

4. Heat 1 tbsp olive oil in a skillet over medium. Cook the onion 3–4 minutes until soft, add garlic 30 seconds, then add the spinach and cook until wilted and most moisture has evaporated, about 1–2 minutes more. Let cool a minute.

5. In a big bowl combine the mashed chickpeas, the cooked spinach mixture, the egg or flax mixture, 1/3 cup breadcrumbs or 1/3 cup oat flour, 2 tbsp chopped fresh parsley, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp baking powder, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp lemon juice and 2 tbsp grated Parmesan or 2 tbsp nutritional yeast if you want. Mix until just combined, don’t overwork it.

6. Check texture: if it’s too wet add more breadcrumbs or oat flour a tbsp at a time; if too dry add a splash of water or a little of the reserved chickpea liquid. Taste and adjust salt/lemon.

7. Chill the mixture 10–20 minutes in the fridge if you can; it firms up and makes shaping way easier.

8. Form cakes with wet hands, about 2–3 tbsp per cake pressed into
2.5–3 inch patties (you should get around 8–10). Heat the remaining 1 tbsp olive oil in a nonstick skillet over medium and fry the cakes 3–4 minutes per side until golden and crisp, lower heat if they brown too fast.

9. Drain on paper towel briefly and serve warm with extra lemon, yogurt, tahini or a simple salad. Leftovers keep 3 days in the fridge or you can freeze uncooked patties between parchment sheets for up to 1 month.

10. Hacks: for smoother cakes use a food processor but stop before everything is paste; to make them lighter add the baking powder right before cooking; to bake instead of fry, place on a greased sheet, spray with oil and bake at 400 F for 12–15 minutes, flipping once.

Equipment Needed

1. Can opener
2. Large mixing bowl
3. Small bowl or ramekin (for flax “egg” or cracking the egg)
4. Cutting board
5. Chef’s knife
6. 10″ nonstick skillet
7. Spatula (sturdy for flipping)
8. Measuring cups and spoons
9. Colander or fine-mesh strainer and paper towels or clean kitchen towel
10. Potato masher or food processor (optional for texture); baking sheet with parchment (for baking/freezing)

FAQ

Q: Can I use frozen spinach instead of fresh? A: Yes. The recipe calls for 10 oz frozen as an alternative, just thaw it, squeeze out as much water as you can, chop or crumble it, and fold into the batter. If the mix still seems too wet add a tablespoon or two of oat flour or breadcrumbs so the cakes hold together.

Q: How do I get the cakes really crispy? A: Dry them well, chill the formed patties for 10 to 15 minutes, then pan fry in a hot skillet with the 2 tbsp olive oil until golden, about 3 to 4 minutes per side. Dont crowd the pan and use a cast iron or nonstick for best color. You can also bake at 400 F for 12 to 15 minutes and finish under the broiler 1 to 2 minutes for extra crisp.

Q: Can I make these gluten free or vegan? A: Yes. Use oat flour or certified gluten free breadcrumbs for a gluten free version. For vegan swap the egg for the listed flaxseed option (1 tbsp ground flaxseed plus 3 tbsp water) and use nutritional yeast instead of Parmesan. Theyre still great that way but might need a bit more binder if very wet.

Q: Why do my cakes fall apart? A: Usually because theres too much moisture or not enough binder. Make sure to squeeze the spinach and drain the chickpeas well, pulse the chickpeas so theres some texture instead of a full puree, and add a little extra oat flour or breadcrumbs. Chilling the patties before cooking helps them firm up too.

Q: How do I store or freeze them? A: Keep cooked cakes in an airtight container in the fridge for 3 to 4 days. To freeze, flash freeze in a single layer on a tray then transfer to a bag for up to 2 months. Reheat from frozen in a 350 F oven for 10 to 15 minutes or in a skillet until hot and crisp.

Q: Can I use dried chickpeas or do I need canned? A: You can use dried, just soak overnight and cook until very tender before using. For quick prep canned chickpeas work great, just drain, rinse, and if you want a smoother texture rub off a few skins or pulse lightly in a food processor. That little trick makes the cakes lighter.

Easy Spinach Chickpea Cakes Recipe Substitutions and Variations

Chickpeas: swap for cannellini or other white beans, or use cooked brown lentils, they give a different texture but still tasty.
Spinach: swap for kale, Swiss chard or frozen mixed greens, if you use kale cook it a bit longer and chop fine.
Breadcrumbs or oat flour: swap for crushed crackers, almond flour or cooked quinoa for a gluten free option, almond flour tends to make them denser.
Egg or flaxseed binder: swap for 3 tbsp aquafaba (the chickpea liquid) or 1 tbsp chia seeds soaked in 3 tbsp water, both work as egg free binders.

Pro Tips

1) Peel some chickpea skins off if you can, it sounds tedious but it really smooths the inside and helps the cakes hold together better, do it over a bowl so the skins fly everywhere.

2) For extra crunch use a hot cast iron or heavy skillet and give the oil time to shimmer, then lower to medium so they brown slowly and dont burn; flip only once for best crust.

3) Layer the flavor: brown the onions a little more than you think you need, finish the mixture with a squeeze of lemon or a teaspoon of vinegar before shaping, and add fresh parsley or grated cheese right after cooking for brightness.

4) To store and reheat: freeze uncooked patties between parchment so they dont stick, bake from frozen on a preheated sheet at a high temp and flip once, and when reheating leftover cooked cakes use a toaster oven or skillet to bring back the crisp instead of the microwave.