How to Make Chick Pea and Spinach Cakes

DATE: June 11, 2015

What makes a dish different? What makes a certain recipe unique? Is it the mix of ingredients, the combination of divergent flavors, the blend of contrasting textures?

The answer to the latter questions: Yes, yes and yes. And that is what Sundial Beach Resort & Spa’s executive chef Criss Menassa has done with her “Chick Pea and Spinach Cakes” recipe, a delectable vegetarian concoction that is sure to delight.

And what is the secret to her culinary magic? Here it is, listed below:

How to Make Chick Pea and Spinach Cakes



  • 1 Can Chick Peas (Drained, reserve the liquid)
  • ¼ Cup Diced White Onion
  • 2/3 Cup Chopped Frozen Spinach (Squeeze out all excess liquid)
  • 2 Large Cloves Garlic, Minced
  • ½ TSP Cumin
  • ½ TSP Paprika
  • ¼ TSP Cayenne Pepper
  • ½ TSP Kosher Salt
  • Fresh Cracked Black Pepper
  • ½ TSP Dried Dill


  • ¼ Cup Panko Bread Crumbs
  • ¼ Cup White Rice Flour
  • 1 Large Egg, Beaten
  • 1 Cup Vegetable Oil


  • ¼ Cup Crumbled Feta Cheese


In a food processor, add all the ingredients for the cakes and pulse until well incorporated. Scrape down the sides and pulse again. Remove the mix from the bowl and hand form four patties.

Place under refrigeration for 30 – 40 minutes. Remove from the refrigerator; dredge the cakes first in the flour for frying, then into the beaten egg.

Let the excess egg drain a bit from the cake then lightly press the cakes into the panko bread crumbs on both sides. Heat the vegetable oil to medium-high heat and carefully place the cakes into the hot oil, cook on both sides until golden brown. Remove from the oil and drain on a paper towel.

Place the cakes in the center of a plate and crumble feta cheese over them while they are still hot. Chef Chriss likes to serve these with a light salad of tomatoes and cucumbers drizzled with cold pressed olive oil and white vinegar.

Enjoy Specialties from the Chef

Enjoy our chef’s specialties, classic dishes made with locally sourced ingredients, and fresh Gulf seafood at Sundial’s three Gulf front restaurants, offering amazing views with your choice of indoor or outdoor dining.

There is it, folks. Enjoy.

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