Pan-Fried Garbanzo Cakes

I made these savory chickpea cakes with a friend last night who asked for some help doing improvisational cooking. We went to the market with no plan, and simply got inspired by what we were craving. The result was golden and crispy on the outside and tender and flaky on the inside. It’s a quick, easy, and satisfying dish that is so versatile. Serve as-is, or put them on a bun. Next time, you can trade out the garbanzo beans for your favorite bean to keep things interesting. Good luck!

What You’ll Need (serves 4):

  • • 1 can garbanzo beans (chickpeas)
  • • 1 cup vegetable stock
  • • 1/2 cup cornmeal
  • • 1/4 cup ground flax seeds
  • • 1 tsp salt
  • • 1 tsp pepper
  • • 2 cloves garlic
  • • 3 medium crimini mushrooms
  • • 2 Tbs oil for pan-frying (you can bake these too if you want to avoid oil)
  • Relish for topping


  1. 1. In a mixing bowl, smash the garbanzo beans until they are a flaky mass (don’t overdo it, some texture is good).
  2. 2. Dice the garlic and  mushrooms. Mix them into the bowl with the garbanzo beans.
  3. 3. Combine the flax and vegetable stock, then add it to the mixture.
  4. 4. Add in the cornmeal, salt, and pepper.
  5. 5. Bring an oiled frying pan to medium heat
  6. 6. With your hands, make 1″-thick cakes about 2″ in diameter
  7. 7. Fry on each side until golden and crispy (or bake at 350º for 15-20 min on a baking sheet w/ wax paper)
  8. 8. Top with relish, and serve with salad and garlic bread! Or serve like a burger on a bun with ketchup and mustard.

Written by joshuakatcher

Joshua Katcher is an adjunct professor of fashion at Parsons The New School. His research focuses on sustainability and ethics in fashion production. He started The Discerning Brute in 2008 as a resource for men who want to make intelligent decisions concerning their lifestyles. With a focus on “fashion, food & etiquette for the ethically handsome man”, The Discerning Brute produces expert, essential content and boldly takes a stand. Brave GentleMan, the integrated, eCommerce brother-site of The Discerning Brute was launched in 2011 and features “principled attire” and “smart supplies” handpicked for informed indulgence.
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  • Penkerwick

    I tried this recipe, great ingredients, but the end result did not end up looking like yours. Mine did not look as golden brown as yours and they did tend to fall apart a bit.

    any suggestions?


  • Sheilah

    I’m back to tell you that these are as delicious as they look. I tried your recipe for lunch today – it’s a keeper! I used dried shiitake mushrooms rather than fresh (what I had on hand) – I used the veggie stock to reconstitute them. Yum!

  • Marcus

    Thanks, was wondering what to make for dinner tonight. Yumfest in my mouth TOO—NNNIGHT!

  • Sheilah

    Yum!These are on my must-try-soon list. Thanks for sharing.

  • ASB

    These look AMAZING. Please have another cooking class soon!