Chick Pea and Summer Corn Cakes

chickpea and summer corn cakes

Chick Pea and Summer Corn Cakes
12 Delicious Cakes 🙂


2 – 15 oz. Cans of Chickpeas (I love the Eden brand) drained and rinsed
4 Large Ears of Fresh Summer Corn – steamed, cooled and stripped from the cob (or 2 cups frozen corn)
1/2 Red Pepper – small diced
1 Jalapeno pepper – finely diced
1/4 Gluten Free All-Purpose Flour
3 TBS Fresh Basil – chiffonade
1/2 tsp Celtic Sea Salt
1/4 tsp Ground Black Pepper
1/4 – 1/2 Cup Corn Meal
Avocado Oil

Instructions for steaming the corn:

Put the corn in a large pot and add about an inch of water to the pot. Bring the water to a boil, reduce the heat to medium, cover and cook for about 3-4 minutes (fresh corn cooks very fast). Remove the corn from the pot and let it cool. Take a sharp knife and slice the kernels off the cob. (if you stand the corn up in a large bowl and slice down the sides of the corn with a sharp knife the kernels fall into the bowl:)

Instructions for the cakes:

Put the chickpeas and 1/2 the corn into a food processor and pulse into coarse crumbles (you don’t want this to be very smooth). Add the mixture back to the large bowl with the whole corn kernels. Add the red pepper, jalapeno pepper, flour, basil Celtic sea salt and ground black pepper to the bowl and mix well. (once combined well the mixture should stick together, you can test it by forming a small ball in your hand, you can add a little more flour if necessary). Shape into 12 balls the same size, then shape into patties and set aside on a sheet try lined with parchment. Put the corn meal on a plate. Heat the avocado oil in a non-stick skillet on medium heat. Coat each side of the patty with cornmeal and place in the oil. Cook for about 4 minutes or until golden brown, flip and cook for another 4-5 minutes.

The crunch from the cornmeal coating is awesomely good:)


Click the image below for a printable recipe card.

Chick Pea and Summer Corn Cakes