A curried chickpea cake on a plate topped with a tomato salad

Curried chickpea cake with tomato sambal

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(8 ratings)

Prep: 2 mins Cook: 8 mins - 10 mins


Serves 2

Get four of your 5-a-day in this quick and healthy lunch or supper. It's made with eggs, chickpeas and spices and topped with a fresh Indian-style salad

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal393
  • fat16g
  • saturates4g
  • carbs31g
  • sugars10g
  • fibre12g
  • protein26g
  • salt0.5g
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  • 400g can chickpeas, drained
  • 1 tbsp medium curry powder
  • 1 tsp cumin seeds
  • 2 garlic cloves, chopped
  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 eggs
  • 3 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tbsp chopped coriander
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

For the sambal

  • 1 red onion, finely chopped
  • 2 tomatoes, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 10cm length cucumber, diced
  • 1 red chilli, deseeded and finely chopped (optional)
  • 3 tbsp chopped coriander, plus extra leaves, to serve
  • ½ a lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Tip two thirds of the chickpeas into a bowl and add the curry powder, cumin seeds, garlic, lemon zest and juice, eggs and milk. Blitz with a hand blender until smooth, then stir in the remaining chickpeas with the coriander and chopped chilli.

  2. Heat the oil in a non-stick frying pan. Tip in the curried mix, stir, then leave to cook over a low heat for 5 mins until set. Turn out onto a baking sheet lined with baking parchment, then slide back into the pan and cook on the other side for about 3 mins more.

  3. Meanwhile, mix all of the sambal ingredients together. Turn the chickpea cake out onto a plate, top with the sambal and a few coriander leaves, and serve cut into wedges.

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Comments, questions and tips

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6th Jan, 2019
The pan isn’t working for me but this recipe is lovely for in the oven. 200 degree celcius and than for 20 till 25 minutes.
19th Jul, 2018
This recipe just doesn’t work unfortunately - like other reviewers, it completely fell apart in the pan and I was left with something akin to dry scrambled eggs. A real shame as the flavours are really tasty and I still quite enjoyed eating it - but the recipe definitely needs some amends as I can’t see how you’d get anything resembling a cake as it stands.
Kate Leonard's picture
Kate Leonard
17th Jul, 2018
The chickpea cake was disappointingly bland and had a dry texture that I did not enjoy. I had even added extra spics and used a hot curry powder. However the sambal was delicious and so long as you eat the chickpea cake with a big forkful of sambal it tastes good. A yogurt raita would help too. After reading other people's comments and seeing how runny the mix was I decided to start off on the hob (5mins) then baked it in oven on 170 for 20 mins. Seemed to work fine and avoided any sloppy mess trying to turn over. Prep time is only accurate if you don't count chopping, zesting, juicing ,and blitzing time! About 45 mins from fridge to plate.
15th Jul, 2018
This recipe was really tasty - great with some mango chutney! I took the advice of the previous commenter and cooked for longer than 5 minutes, treating it like a pancake and then flipped. It stayed in one piece and was really nice! I added a bit of flour in to make it stiffer so that it would flip better - not sure this added much but certainly stopped it from crumbling. Perhaps leave more than 1/3 of the chickpeas whole because they add a lot of nice texture to the cake.
26th Jun, 2018
I agree with the previous poster this was a bit dry, mine also totally fell apart - it was both burnt/stuck on the bottom and still runny on top so flipping it made a soggy and burnt mess simultaneously. I will try again as we liked the idea and flavours, maybe on a lower heat for longer (as an aside, why do Good Food recipes never tell you what heat to use in a frying pan, high, medium, low, etc - I'm a regular cook but I'd still find this helpful). I'd also avoid stirring it once it hits the pan as I think this just meant it absorbed the oil that should have stopped it sticking. A dollop of yoghurt made it a bit less dry and appealing.
11th Jun, 2018
Wouldn’t make the cake bit again, as took much longer than the recipe and was quite dry. I’ll be making the sambal again, though. Lovely and refreshing!
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