Gefilte Fish


This savory chickpea cake can fool anyone into thinking it's gefilte fish! There is no more need to miss out on tradition any longer. You can still serve your guests all the Passover foods they long for, but without the cruelty! This recipe is easy to follow and packed with flavor. Thank you Rhea Parsons for your creative holiday recipes. Make sure to check out her page, The "V" Word, for more!


Prep time
Cooking time
Total time


1 tablespoon
olive oil
onion (chopped)
celery stalk (large)
carrot (large)
2 cloves
garlic (chopped)
15 ounces
chickpeas (drained and rinsed)
salt (to taste)
pepper (to taste)
1 teaspoon
Old Bay seasoning
1 1⁄2 teaspoon
dulce flakes
1 teaspoon
kelp flakes
1⁄8 teaspoon
cayenne pepper (optional)
lemon (zest and juice)


Heat the oil in a skillet over medium-high heat. Add the onion, celery, carrots and garlic and let them sweat for about 3-4 minutes. You don’t want them to brown or change color. The veggies should just get softer. Add the chickpeas to the skillet and toss with the veggies. Mix in the seasonings. Remove from the heat and let cool.

Transfer the chickpeas and veggie mixture to a food processor. Add the lemon zest and juice of half the lemon. Pulse the mixture and then process until smooth. Taste for any seasoning adjustments. Using a measuring cup, scoop 1/3 cup of the mixture and mold it into a gefilte fish shape. The shape is like a small football or a lemon. Lay the molded gefilte “fish” on a small baking sheet or plate. Repeat with the rest of the mixture. Cover the gefilte "fish" with plastic wrap, letting the wrap fit around each piece. Refrigerate for at least an hour or until ready to serve.

Serve each piece of Gefilte “fish” on a small bed of red cabbage and garnished with a small slice or a few shreds of carrot. Squeeze the remaining half lemon over the “fish” and cabbage. Serve with horseradish, if desired.

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