Low FODMAP Chickpea Cakes

Adapted from The Make-Ahead Cookbook


  • 6 scallions, dark green parts only, coarsely chopped

  • 1/4 cup minced fresh cilantro

  • 2 (14 ounce) can chickpeas, rinsed well

  • 2 large eggs

  • 2 T olive oil

  • 1 t garam masala (can substitute 1 t ground cumin)

  • 1/8 t cayenne pepper

  • 1 t salt

  • 1 cup gluten-free panko bread crumbs

  • 1/2 cup lactose-free plain yogurt, plus more for serving

  • Vegetable oil for frying


  1. Pulse chickpeas and scallions in food processor until a coarse puree forms. A few larger pieces of chickpea should remain (~8-10 pulses).

  2. Whisk eggs, oil, spices, and salt in a medium bowl. Stir in processed chickpeas and scallions, panko, yogurt, and cilantro until just combined.

  3. Divided into 8 equal portions, and pack firmly into 1 inch thick patties.

  4. Heat 2 T oil on large skillet until shimmering. Lay 4 patties in skillet and cook until golden brown on both sides.

  5. Serve with a dollop of lactose-free yogurt.

*Keep portion size to 1.5 patties/meal or snack

Photo by Deryn Macey on Unsplash