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Spicy Potato Chickpea Cakes

I’ve been hankering for a good falafel lately. Normally, you wouldn’t find this particular craving odd, but I’m not a huge fan of falafels, for one, and I also can’t remember the last time I’ve had one. But after day three of having falafel dreams drenched in garlic sauce, I knew I had to do something.

These little spicy potato and chickpea cakes are like a healthy and home kitchen-friendly version of a falafel- minus the deep frying and the puree consistency! The best part is that you can use freshly boiled potatoes, or even leftover potatoes from last night’s dinner. Both work well, and both are equally delicious.

Enjoy the delicate and subtle sweetness of these cakes, which compliments the spiciness quite nicely. The creamy and toothsome middle is cradled by a deliciously crispy exterior, and the fact they’re bite size makes them fun to eat! If you’re serving children, or you don’t enjoy spicy food, the chili pepper can easily be omitted.

In addition to the chili pepper, the flavours of curry, potato, and onion come through, making it a thoroughly wholesome, satisfying, and delicious lunch! Pairing it with a cold, creamy and crunchy salsa or salad helps cool down the spice and round out the dish.

So go ahead and try making these for yourself! Not only will you impress your guests (or just yourself), you’ll secretly thank yourself for making this healthier falafel version without pulling out the deep fryer.

Spicy Potato Chickpea Cakes


– 1 bag of Little Potato Company potatoes, any varietal
– 1 large egg
– 2 tbsp curry powder
– 1 tbsp chickpea flour
– 1 green onion, chopped
– 1 tbsp peach or mango chutney
– 2 tsp mustard
– 1 red chili, seeds and ribs removed, chopped finely
– 1 can of chickpeas, rinsed
– salt and pepper to taste
– 1/4 cup canola oil


1. Bring the potatoes to a boil in a large pot of water, cook for about 20 minutes or until tender. Drain away the water.
2. While the potatoes are still hot, roughly break them up in a food processor (don’t bother remove the potato skins). Add the egg and puree until creamy and smooth. Add the curry powder, chickpea flour, green onion, chutney, mustard, and red chili. Pulse until combined. Add salt and pepper, taste, and adjust seasonings if required.
3. Meanwhile, roughly smash the chickpeas with the back of a fork to break them down slightly, leaving some larger pieces for texture. Fold them into in the potato mixture.
4. Preheat a large frying pan oven medium heat and add about 1 tbsp oil to the pan. Once it is hot, drop the chickpea mixture in tablespoon rounds, pressing down slightly on the top to make them pancake-like (note: if you make larger cakes, you’ll be cursing when it comes to flipping them- don’t say I didn’t warn you!). Once they are golden brown on the bottom, flip them oven and fry the other side. I found using two utensils together to flip the cakes much easier.
5. Once they’re cooked, remove from the pan and place them on a paper towel-lined plate. After each batch of fried cakes, add another tablespoon of oil to the pan.

Recipe makes about 30 cakes.
Best served freshly fried and still warm, with an avocado and tomato salsa.

Disclaimer: This post was sponsored by The Little Potato Company. Please note all recipes, opinions, and wording are entirely my own.