Black-Eyed Pea Cakes
with Mediterranean Salad
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
  • 1 (15-oz) can black-eyed peas, drained and rinsed
  • 1 Tbsp olive oil
  • 2 Tbsp lime juice
  • [q:1/2] cup diced red bell pepper
  • [q:1/2] cup chopped green onions, white and green parts
  • 2 Tbsp chopped fresh parsley
  • 1 cup chickpea flour
  • 1 tsp ground cumin
  • [q:1/8] tsp cayenne pepper
  • [q:1/4] tsp freshly ground black pepper
  • [q:1/2] tsp salt 
  • [q:3/4] cup hot water
  • 3 Tbsp oil, divided
  • Mediterranean Salad
Directions
  1.  Empty black-eyed peas into a mixing bowl. Using back of a fork, smash them a bit against the side of the bowl, being sure to leave some whole. Combine with olive oil, lime juice, bell pepper, green onions, and parsley. Set aside.
  2. In another bowl, whisk together chickpea flour, cumin, cayenne pepper, black pepper, and salt. Whisk in hot water until smooth. Add black-eyed pea mixture. Stir well.
  3. Heat 2 tablespoons of the oil in a heavy nonstick skillet over medium-high heat. Scoop out a heaping [q:1/4] cup of batter per cake and cook for 4 minutes per side, until golden, adding remaining oil, as necessary.
  4. Season cakes with salt and pepper to taste. Serve hot with Mediterranean Salad on the side.
Nutrition Info
For the cakes: 318 Calories, 9 g Protein, 0 mg Cholesterol, 36 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 9 g Fiber, 16 g Total fat (2 g sat), 315 mg Sodium, [nut:5] Vitamin K, Folate, [nut:3] Vitamin C, [nut:2] Vitamin B1 (thiamine), Vitamin B6, Magnesium, Phosphorus, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Iron, Potassium, Zinc