Chickpea Cakes with Shaved Asparagus

Ever since making these sweet potato cakes, I’ve been thinking about recreating something similar, without seasonal produce. A recipe that could serve as a base year-round. I love these chickpea cakes because it’s like eating hummus, only in a delicious, some-what crispy, cake form. These cakes are easy to throw together and work really well with many different vegetables.


Chickpea Cakes with Shaved Asparagus and Yogurt

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2 servings


Chickpea Cakes

  • 1 cup chickpeas (drained, if using canned)
  • 1 clove garlic
  • 1 tablespoon tahini
  • 1 tablespoon tamari (soy sauce)
  • ΒΌ cup parmesan (See note)
  • 2 tablespoons of whole wheat pastry flour
  • 1 large egg
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil


  • 10-12 stalks of asparagus
  • 1 tablespoon olive oil
  • Salt and Pepper to taste


  • ΒΌ cup plain greek yogurt
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • paprika and olive oil, to top


  1. Using a food processor, pulse garlic until minced. Add in chickpeas, tahini, tamari, and parmesan: continuing to pulse until mixture begins to crumble a bit. Finally, add in egg, flour, salt and pepper. Pulse until mixture comes together- it will be sticky. If mixture seems more like hummus, add in 1 more tablespoon of flour.
  2. Heat olive oil over medium heat. Wet hands and form four rough looking patties with chickpea mixture. Place patties in skillet and cook on each side until brown, 5 to 6 minutes. Remove and place on a paper towel if patties seem a bit greasy.
  3. While cakes are cooking, thinly slice or shave asparagus. Toss with olive oil, salt, and pepper. Once cakes are done, place asparagus in same pan and let cook until begin to soften, 2 to 3 minutes.
  4. To make yogurt topping, whisk together yogurt, olive oil, salt, and pepper-taste to make desired flavor.
  5. Place cakes on a plate and top with asparagus, yogurt, sprinkle of paprika, and a light drizzle of olive oil.


+ If you are unable to find vegetarian parmesan, leave it out.

Chickpea Cakes


I picked up the yogurt topping from one of my favorite cookbooks, Ottolenghi’s Plenty. It’s simple, not-overpowering addition to these chickpea cakes. I use it on quite a bit of my meals and it’s such a great way to showcase yogurt in a slightly more savory way.

Vegan: Drop the yogurt (or use coconut yogurt) and parmesan then use a flax egg (1 tablespoon flax seeds + 3 tablespoons water) in place of the egg.

Gluten-Free: Remove the pastry flour and use your favorite all-purpose gluten-free flour mix.

Seasonal: Top with an easy tomato bruschetta or a spicy corn mixture during the summer or roasted root vegetables or butternut squash in the fall/winter.

Chickpea Cakes with Shaved Asparagus and Yogurt | @naturallyella