Chick Pea Cakes and Cape Cod Fun

This weekend I headed back to Cape Cod for a fun family reunion with some family friends of 20 years. It had been an unbelievably long time since the last time we had run into them so it was great to catch up and relax on scenic Cape Cod. There really isn’t a more relaxing place to escape from they everyday stresses.

This house, as well as the others along this stretch of beach have no electricity and no running water. How about that as an escape from every day life.

One of the highlights by far was going on a whale watch. I had never done anything like it and I feel like a whale watch has that stigma of sitting on a boat, staring out into the ocean just crossing your fingers that something would happen for hours on end. Well, that was seriously not the case on our trip. It was one of the most incredible things I have ever seen. Although whales don’t travel in groups, they come together in what’s called an association and feed in large groups. Absolute amazement.

This is a baby who was just outside the large group playing around. She would jump out of the water, spin around and just play while her mother fed with the large group. She is only 8 months old!

The entire trip was just amazing. You can’t imagine how majestic these animals are. If you ever get a chance to do something like this, I highly recommend it. It was a once in a life time experience.

Now, when I had initially got to the house, Mama C put us right to work cooking for our large group of 17. I was in charge of the grill, and my brother was whipping together his Chick Pea Cakes with a Red Pepper Cream Sauce. Although I obviously didn’t have a hand in the cooking, I thought this recipe was truly delicious and unique. The Red Pepper Sauce was so surprisingly flavorful, you could really put it on anything. I was thinking it would be fantastic served on top of a grilled chicken, or even as a salad dressing.

Without further ado, this is Matt’s Chick Pea Cakes!


1/4 Cup Olive Oil                                                1 Cup Minced Onion

1 Jalapeno, Minced, Stemmed and Seeded     1/2 Cup Scallions, Sliced

3 Cups Chickpeas (30 oz)                                  3/4 Teaspoon Salt

1/2 Teaspoon Lemon Juice                                Black Pepper to Taste

2 Tablespoons Fresh Basil


1. In a medium sized skillet, warm the 2 tablespoons of Olive Oil. When it is warm, cook the onions until they are soft.

2. When the onions are cooked, add in the jalapenos, garlic and scallions. Cook these for an additional 2 minutes.

3. Now turn off the heat to the stove but leave the pan on top of it. Add in the chick peas, 2 more tablespoons of olive oil, and salt to taste. Stir it up, and now you want to mash them. Matt didn’t have the appropriate tool handy, so what better than an old fashioned hand mashing.

They don’t need to be completely mashed, but you want to make sure at least half of them are thoroughly squished because this is the glue to your patty.

4. Transfer your chick pea mixture into a bowl and allow it to cool. Stir in your chopped basil leaves, lemon juice and pepper. Form these into 12 patties. Matt used a 1/4 cup measuring cup to shape them.

5. Now just heat them up on a skillet to brown each side of them. You don’t have to worry about cooking them through at all because there’s nothing raw in them 🙂

6. Once these are browned, take them off the skillet and set them aside. Now for the Red Pepper Sauce. In a mixing bowl, or with a hand mixer, add the following:

1 Roasted Red Pepper                                     1 Piece of Wheat Bread, crust removed

3 Tablespoons Olive Oil                                    1/4 Sliced Almonds

2 Garlic Cloves, crushed                                  1 Tablespoon Lemon Juice

1 Tablespoon Red Wine Vinegar

Blend it up until it is smooth.

And Finito! You can serve the sauce on the side as a dipping sauce or put it right on top of each. The sauce really makes this recipe so don’t skip out on it!

This really is fantastic and I would love to see how else you can use this sauce. It is extremely versatile and I plan on mixing things up with this sauce. Maybe I’ll even throw it on some eggs in the morning?!

So thanks to Matt for sharing this and Mama C, Matt and I apologize to our guests for not sharing the product with you…we ate it all about 15 minutes after they were finished! Whoops!

Let me know what you guys think!

Happy Eating Everyone!

1 thought on “Chick Pea Cakes and Cape Cod Fun

  1. Matt

    The cakes form the best when the chickpeas are mashed to the consistency of chunky mashed potatoes. If they are not mashed enough, the cakes will fall apart on the skillet.


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