Cajun Chickpea Cakes

These are so very good. I loved the size of them. They where served at our potluck last evening with my Tofu Dip.
They are a Vegan Dad Recipe.

Ingredients:

• 1 Tablespoon olive oil


• 1/4 cup diced onion


• 1/4 cup diced green pepper


• 1 celery stalk diced


• 1 15 oz chickpeas rinsed and drained


• 1 teaspoon thyme


• pepper to taste


• pinch of cayenne pepper


• 1 teaspoon paprika


• 1 teaspoon hot sauce


• 2 Tablespoon fresh parsley


• 2 Teaspoons Whole Wheat Flour


• 1 Tablespoons cornstarch

Directions:

1. Place chickpeas in a food processor along with the onion, green pepper, celery mixture.


2. Pulse until chickpeas are no longer whole. Do not over process.


3. Place in bowl. Add remaining ingredients and mix well. (not the oil)


4. Place mixture in the fridge for at least 30 minutes.


5. Bake into small patties and fry in a sprayed, hot pan until browned and crispy. About 2-3 minutes on each side.

Serve with Verna's Tofu Dip using your favorite spices.

Tofu Dip

• 1 pkg silk tofu, soft, drained


• 1 cup Grapeseed Oil Vegenaise - this is the jar with the purple cover


• 3 teaspoons fresh lemon juice

Directions:

Mix very well in a food processor.

• Add 1/2 teaspoon each of garlic an onion powder.



• 1 1/4 teaspoon paprika



• a couple squirts of Sriarcha Sauce



• 2-3 chopped green onions



• and whatever else you like



• This would be great with chopped fresh dill in it.

Enjoy!!!