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16 INGREDIENTS7 STEPS30MIN

Indian-Spiced Vegetable Cakes with Chickpeas

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Jessica Gavin

I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.
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Indian-spiced vegetable cakes with chickpeas are packed with bold flavor and wholesome ingredients in each bite! Served with a creamy mint yogurt sauce.
30MIN
Total Time

Jessica Gavin

I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
1/2 cup
1 Tbsp
Fresh Mint Leaves , thinly sliced
1 Tbsp
Scallions , thinly sliced
1/2 tsp
2 cups
Canned Chickpeas
1 cup
Zucchini , grated
1/2 cup
Carrots , grated
1/2 cup
3 cloves
Garlic , minced
1/4 cup
Oat Flour
1 Tbsp
Ground Flaxseed
1 tsp
Curry Powder
1/4 tsp
Chili Peppers
2 Tbsp

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Nutrition Per Serving

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CALORIES
142
FAT
6.4 g
PROTEIN
6.0 g
CARBS
16.3 g

Cooking Instructions

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Nutrition Per Serving
Calories
142
% Daily Value*
Fat
6.4 g
8%
Saturated Fat
1.1 g
6%
Trans Fat
0.0 g
--
Cholesterol
1.9 mg
1%
Carbohydrates
16.3 g
6%
Fiber
4.4 g
16%
Sugars
2.0 g
--
Protein
6.0 g
12%
Sodium
318.3 mg
14%
Vitamin D
--
--
Calcium
56.9 mg
4%
Iron
1.4 mg
8%
Potassium
235.3 mg
5%
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