Veggie Cakes With Garbanzo Bean Flour


Preheat the oven to 400°F (200°C) In a bowl, mix the batter ingredients with 475 ml of water and set aside.

To make the vegetable mixture, heat the coconut oil in a sauté pan over medium-high heat. Add the onion, garlic, cumin, oregano and red pepper flakes and cook for 3 minutes. Add the mixed vegetables and salt and black pepper to taste and cook for another 3 minutes.

Brush 8 muffin cups with oil, fill halfway with the veggie mixture and top evenly with the batter. Bake for 30 to 35 minutes, or until a toothpick poked in the center of the cakes comes out clean.

Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack. Serve warm or cold.

Macro (Per serving) Gram Kcal %
Protein 20 80 27.30
Carbohydrate 42 168 57.34
Fat 5 45 15.36
Total 293

Serves 4



  • 188 g garbanzo bean flour
  • 32 g nutritional yeast
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ¼ tsp freshly ground black pepper

Veggie Mixture

  • 1tbsp coconut or olive oil, plus more for muffin cups
  • ½ red onion, chopped
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • 370 g fresh or frozen mixed vegetables
  • Salt and freshly ground black pepper