FusionPlated meal

Miso-sesame Creamy Chickpea Cakes

Three large baked chickpea, red-lentil and edamame cakes with a savoury miso-tahini centre, served with sharp chilli cabbage-cucumber crunch and herb yogurt.

Eat nowHeartyContains sesame, soy
Hands-on33 minTotal time58 minEnergy690 kcalProtein39g
Recipe details
Kitchen project

Equipment: Hob, Blender, Oven

Keep chilled after cooking

Miso-Sesame Creamy Chickpea Cakes
Servings1 standard portionAdjust

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Standard portions

About 700 kcal per adult reference portion

Making 1 standard portion. Ingredients, instructions and Cooking Mode update together.

Doubling up barely adds effort and covers another mealtime.

Ingredients

Cakes

Cakes and creamy centre

Cakes and herb yogurt

Herbs

Creamy centre

Chilli crunch

Herb yogurt

Now we make

Method

Do the night before

  1. 1
    Defrost 105g cooked chickpeas overnight in the fridge if using frozen
  2. 2
    Defrost 80g shelled and cooked edamame overnight in the fridge if using frozen

These steps sit outside the cooking-day clock.

33 min hands-on 58 min altogether
  1. 3
    Toast 3g sesame seeds in a dry pan over medium heat for 2-3 minutes, stirring frequently, until fragrant; let it cool before using
    πŸ– 3 min
  2. 4
    Rinse 25g dry red lentils under cold water, then drain. Simmer red lentils with 100ml water for 10-12 minutes until very soft and the water has been absorbed, then spread them on a plate to cool slightly
    πŸ– 2 minπŸ’€ 10 min unattended
  3. 5
    Drain chickpeas thoroughly and shake off as much surface water as possible
    πŸ– 1 min
  4. 6
    Reserve one quarter of edamame and just over one third of 19g tahini for the creamy centres. Reserve one quarter of 1 clove garlic, just under half of 22ml lemon juice and a little 18g roughly chopped coriander leaf for the yogurt. Pulse everything else with chickpeas, red lentils, 12g chickpea flour, Β½ tsp ground cumin, ΒΌ tsp chilli flakes and Β½ tsp salt until about two thirds is creamy but plenty of small pulse pieces remain. Do not purΓ©e smooth
    πŸ– 5 min
  5. 7
    Mash the reserved edamame and tahini with 9g white or mellow miso paste, sesame seeds and 1 teaspoon of 120g plain, unsweetened soy yogurt into a very thick pΓ’tΓ©-like filling
    πŸ– 3 min
  6. 8
    Rest the cake mixture for 10 minutes. Divide it into 3 portions, flatten each in a damp palm, enclose one equal share of the creamy centre, then seal and shape into a thick disc
    πŸ– 7 minπŸ’€ 10 min unattended
  7. 9
    Toss 80g very finely shredded red cabbage and 120g thinly sliced cucumber with 18ml lime juice and a pinch of salt. Whisk the remaining soy yogurt with the reserved lemon, garlic and coriander into a loose herb sauce
    πŸ– 5 min
  8. 10
    Heat the oven to 225Β°C. Brush the cakes with 5ml olive oil and bake on a lined hot tray for 12-15 minutes, turning once, until the outsides are lightly crisp but the centres still feel unusually tender
    πŸ– 4 minπŸ’€ 11 min unattended
  9. 11
    Rest the hot cakes for 2-3 minutes, then arrange them beside the chilli cabbage-cucumber crunch and herb yogurt. Break a cake open at the table so the darker miso-sesame centre stays distinct
    πŸ– 3 min

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Nutrition details

Nutrition is shown for one standard portion, not the whole batch selected above.

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Nutrition summary

At a glance

Higher inFolateVitamin KVitamin C
Lower inVitamin AVitamin ESelenium

Calories

690kcal

33%
Top contributors
Chickpeas Β· 21%Tahini Β· 17%Edamame Β· 13%
22% cal

Protein

38.6g

61%
Top contributors
Edamame Β· 25%Chickpeas Β· 24%Red Lentils Β· 15%
41% cal

Carbs

71.5g

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Chickpeas Β· 31%Red Lentils Β· 17%Soy Yogurt Β· 12%
36% cal

Fat

27.8g

40%
Top contributors
Tahini Β· 36%Olive Oil Β· 16%Edamame Β· 15%

Small numbers, big impact

Everyday essentials

Fibre21.64g
74%
Top contributors
Chickpeas Β· 37%Edamame Β· 19%Red Lentils Β· 12%
Vitamin B120.01ΞΌg
0%
Top contributors
Miso Paste Β· 100%
Vitamin D1.56ΞΌg
10%
Top contributors
Soy Yogurt Β· 100%
Iodine0.00ΞΌg
0%
Iron11.06mg
61%
Top contributors
Chickpeas Β· 27%Red Lentils Β· 17%Edamame Β· 16%
Zinc5.92mg
54%
Top contributors
Chickpeas Β· 27%Edamame Β· 19%Red Lentils Β· 15%
Calcium437.96mg
44%
Top contributors
Soy Yogurt Β· 36%Chickpeas Β· 12%Edamame Β· 12%

Nutrients food alone won't reliably cover

These three are commonly under-consumed across all diets, not just plant-based ones - the difference is mainly B12, which has no whole plant food source at all.

  • Vitamin B12: is absent from whole plant foods entirely - the number above only reflects fortified ingredients (nutritional yeast, fortified soy milk). A reliable B12 supplement or fortified source is the standard recommendation for a fully plant-based diet, regardless of what any single day's total shows.
  • Omega-3 (EPA/DHA): most people fall short here regardless of diet - the typical omnivore diet doesn't include much oily fish either. This app only tracks ALA, the plant form (flax, walnuts, hemp, chia). The body converts some ALA to EPA and very little to DHA - the forms most directly used by the brain, eyes and heart - and that conversion is inefficient. An algae-oil supplement is the usual plant-based way to get EPA/DHA directly; it won't show up as an ingredient in any recipe here.
  • Vitamin D: deficiency is widespread across all diets, not just plant-based ones - it's mostly absent from whole plant foods here, and even the fortified soy milk and yogurt tracked don't cover the full target from food alone. Reasonable sun exposure or a D2/D3 supplement is the standard recommendation.

Not medical advice - if you're eating fully plant-based long-term, it's worth a conversation with a GP or dietitian, and a blood test is the reliable way to check where you actually stand.

See the full supplement guide (incl. creatine) β†’
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