Slimming World's chickpea and chilli cakes with minted yogurt dip recipe

Whip up these quick and easy-to-make chickpea cakes for a delicious and healthy starter or snack. They're perfect for vegetarians and are ready in just 20 minutes.

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Ingredients

For the cakes:

• 2 x 400g cans chickpeas, drained
• 1tsp ground cumin
• 4 slices wholemeal bread, made into breadcrumbs
• 3 eggs, beaten
• 8tbsp of finely chopped coriander
• 1 red chilli, deseeded and finely chopped
• 4 spring onions, finely chopped
• Low calorie cooking spray
• Salad leaves

For the dip:

• 150g fat free natural yogurt
• 4-5tbsp very finely chopped mint
• A pinch each of ground cumin and ground cinnamon
• Salt and freshly ground black pepper

Method

1. First make the dip by mixing all the dip ingredients together in a bowl. Season well, cover and chill until needed.
2. Place the chickpeas, cumin, breadcrumbs, egg, coriander, red chilli and spring onions in a food processor and blend until fairly smooth. Transfer to a mixing bowl and season well.
3. Spray a large non-stick frying pan with low calorie cooking spray and place over a medium-high heat. Working in batches, drop large tablespoons of the batter onto the pan (spacing them apart) and lightly press down to form a ‘cake’ or ‘patty’ shape.
4. Cook for 2-3 minutes on each side or until lightly browned and cooked through. Repeat with the remaining chickpea mixture.
5. Serve the chickpea cakes with the yogurt dip and salad leaves.