Vegan Lemon Garlic Chickpea Cakes
Ingredients
Chickpea Base
- 2 cups (1 can, 400 g) cooked chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 2 tbsp finely chopped onion or shallot
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill or cilantro (optional)
- Zest of 1 lemon
- 2 tbsp lemon juice
Binding & Texture
- ½ cup (50 g) breadcrumbs (or oat flour for gluten-free)
- 2 tbsp chickpea flour (or all-purpose flour)
- 1 tbsp ground flaxseed + 2½ tbsp water (flax “egg”)
- 1–2 tbsp olive oil
Seasoning
- ¾ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp cumin
- ¼ tsp turmeric (optional, for color)
For Cooking
- 2–3 tbsp oil (for pan-frying)
Instructions
1. Prepare Flax Egg
Mix ground flaxseed with water and let sit for 5–10 minutes until gel-like.
2. Mash Chickpeas
In a large bowl, mash the chickpeas using a fork or potato masher.
Aim for a coarse texture:
- Mostly mashed
- Some small chunks remaining for texture
Avoid turning it into a paste.
3. Mix the Base
Add garlic, onion, herbs, lemon zest, and lemon juice to the mashed chickpeas. Mix well.
4. Add Binding Ingredients
Stir in breadcrumbs, chickpea flour, flax egg, and olive oil.
Mix until the mixture holds together when pressed.
5. Season
Add salt, pepper, paprika, cumin, and turmeric. Mix thoroughly and taste. Adjust seasoning if needed.
6. Chill (Important)
Cover and refrigerate for 20–30 minutes. This helps the mixture firm up and makes shaping easier.
7. Shape Cakes
Form into small patties (about 2–3 inches wide, ½ inch thick).
If the mixture is sticky, lightly oil your hands or dust with flour.
8. Cook
Pan-fry method (recommended):
- Heat oil in a skillet over medium heat
- Cook patties for 3–4 minutes per side
- Flip carefully until golden brown and crisp
Alternative: Bake
- Preheat oven to 200°C (400°F)
- Place on lined tray, brush lightly with oil
- Bake 20–25 minutes, flipping halfway
9. Serve
Serve warm with:
- Vegan garlic yogurt sauce
- Tahini sauce
- Fresh salad or in wraps
Quick Garlic Lemon Sauce (Optional)
- ½ cup unsweetened vegan yogurt
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- Salt to taste
Mix and chill before serving.
Tips for Best Results
- Do not over-mash chickpeas; texture is key
- If mixture is too wet, add more breadcrumbs
- If too dry, add a little lemon juice or oil
- Let cakes rest after cooking for better structure
Variations
- Add grated zucchini (squeeze out moisture first)
- Include chopped spinach or kale
- Spice it up with chili flakes or green chili
- Add sesame seeds for extra crunch
