Chickpea Cakes with Pico de Gallo – Easy Indian Fusion Recipe

Last Updated on 2 months by Neha Deshmukh

Chickpea Cakes with Pico de Gallo – Easy Indian Fusion Recipe

Hey everyone! I’m so excited to share this recipe with you. It’s a little something I whipped up experimenting with flavors, and it’s become a real favorite – especially when I’m craving something a bit different but still comforting. These chickpea cakes are packed with flavor, surprisingly easy to make, and the fresh pico de gallo just takes them over the top. Trust me, you’ll want to add these to your regular rotation!

Why You’ll Love This Recipe

These aren’t your average veggie burgers! They’re a delightful fusion of Indian spices and fresh Mexican flavors. They’re quick to come together (under an hour!), and they’re a fantastic way to use up leftover chickpeas. Plus, they’re naturally vegetarian and can easily be adapted to be vegan and gluten-free – I’ll show you how! They’re perfect for a light lunch, a satisfying snack, or even as a side dish.

Ingredients

Here’s what you’ll need to make these delicious chickpea cakes:

• 2 cups cooked chickpeas
• 1/3 cup sour cream
• 1/4 cup + 2 Tbsp cornmeal
• 1 teaspoon ground cumin
• 3/4 teaspoon hot sauce
• 2 large tomatoes
• 1 small onion
• 1/4 cup fresh cilantro
• 1-2 jalapeno peppers
• 1 lime

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Chickpeas: I prefer using canned chickpeas for convenience, but you can absolutely cook your own from dried. Just make sure they’re nice and tender. About 400g of cooked chickpeas is perfect.
• Cumin: This is where the Indian magic happens! Cumin is a staple in Indian cooking, adding warmth and earthiness. It’s used in so many dishes, from dals to curries. Don’t skimp on it!
• Hot Sauce: Feel free to use your favorite! Indian hot sauces vary hugely by region – from the fiery vindaloo-style sauces of Goa to the milder, fruitier sauces of the North. Experiment and find what you love.
• Cornmeal: This is key for binding the patties and giving them a lovely texture. It’s not traditionally Indian, but it works so well here. You can use fine or medium grind – both work great. About 50g + 15g cornmeal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the cooked chickpeas, sour cream, 1/4 cup + 2 tablespoons of cornmeal, cumin, and hot sauce in a food processor.
2. Pulse until everything is nicely combined and you have a relatively smooth mixture. It’s okay if it’s not completely smooth – a little texture is nice.
3. Transfer the mixture to a bowl, cover it, and pop it in the fridge for at least 30 minutes. This helps the patties firm up and hold their shape.
4. Once chilled, shape the mixture into 6 round patties, about 3 inches in diameter.
5. Lightly coat each patty with the remaining cornmeal. This gives them a nice crispy exterior.
6. Heat a skillet over medium heat. You can add a little oil if you like, but they often cook well without it.
7. Cook the patties for about 5 minutes per side, until they’re golden brown and heated through.

While the patties are chilling and cooking, let’s make the pico de gallo!

1. Finely chop the tomatoes, onion, cilantro, and jalapeno peppers.
2. In a bowl, combine the chopped veggies, squeeze in the juice of one lime, and add a pinch of salt.
3. Give it a good mix and refrigerate for at least 30 minutes to let the flavors meld.

Finally, serve the warm chickpea cakes with a generous dollop of the fresh pico de gallo.

Expert Tips

• Don’t over-process the chickpea mixture. You want some texture, not a completely smooth paste.
• Chilling the mixture is crucial. It makes the patties much easier to handle.
• If the patties are sticking to the skillet, add a little more oil.
• Taste the pico de gallo and adjust the lime juice and salt to your liking.

Variations

• Spicy Kick: My friend Priya loves to add a pinch of cayenne pepper to the chickpea mixture for an extra kick.
• Herby Goodness: My mom always adds a tablespoon of chopped mint to the pico de gallo – it’s so refreshing!
• Different Beans: You can experiment with other beans too! Black beans or kidney beans would also work well.

Vegan Adaptation

To make these chickpea cakes vegan, simply substitute the sour cream with a plant-based yogurt (like cashew or soy yogurt). About 1/3 cup should do the trick.

Gluten-Free Adaptation

This recipe is naturally gluten-free, as long as your hot sauce doesn’t contain any gluten! Double-check the label just to be sure.

Spice Level Adjustment

If you’re sensitive to heat, start with just one jalapeno pepper and remove the seeds. You can always add more hot sauce later. If you like it really spicy, leave the seeds in or add a pinch of cayenne pepper to the chickpea mixture.

Festival Adaptation

These would be amazing as a street food-style snack for Diwali! Serve them with a mint-coriander chutney for an extra festive touch.

Serving Suggestions

These chickpea cakes are incredibly versatile. Here are a few ideas:

• Serve them in pita bread with the pico de gallo and a dollop of yogurt.
• Enjoy them as a side dish with a simple salad.
• Top them with a fried egg for a hearty breakfast.

Storage Instructions

Leftover chickpea cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven until warmed through. The pico de gallo is best enjoyed fresh, but can also be stored in the fridge for a day or two.

FAQs

What type of chickpeas work best for these cakes?

Canned chickpeas are super convenient, but you can definitely use home-cooked ones. Just make sure they’re tender!

Can I make these chickpea cakes ahead of time?

Yes! You can make the chickpea mixture a day ahead and store it in the fridge. Just shape and cook the patties when you’re ready to eat.

How can I adjust the heat level of the patties?

Control the heat by adjusting the amount of jalapeno and hot sauce. Removing the seeds from the jalapeno will also reduce the spice.

What is a good substitute for sour cream in this recipe?

Plant-based yogurt works wonderfully as a vegan substitute.

Can I bake these chickpea cakes instead of frying them?

Absolutely! Bake them on a baking sheet lined with parchment paper at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy, but they’ll still be delicious.