Crispy on the outside and tender within, these golden chickpea cakes are topped with fresh microgreens and drizzled with a silky lemon tahini sauce—elegant, plant-based, and packed with flavor. Whether served as an appetizer, light lunch, or part of a larger spread, these savory cakes offer a satisfying texture and a bright, zesty finish.
Why You’ll Love This Recipe
These chickpea cakes are a celebration of both flavor and texture. The crispy pan-fried exterior contrasts beautifully with the soft, flavorful interior, while the lemon tahini drizzle adds a tangy, creamy accent. Made with pantry staples and fresh herbs, they are naturally vegan and can be customized with your favorite seasonings. This is an excellent choice for meal prep, casual dinners, or elegant plant-based entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chickpea cakes:
- chickpeas, canned
- grated carrot
- red onion, finely chopped
- fresh parsley, chopped
- garlic clove, minced
- breadcrumbs
- lemon juice
- olive oil
- cumin
- salt and pepper to taste
- oil for pan-frying
For the lemon tahini sauce:
- tahini
- lemon juice
- maple syrup
- garlic clove, grated
- water (to thin)
- salt to taste
To serve:
- fresh microgreens or baby greens
- black sesame seeds (optional)
Directions
- In a food processor, combine chickpeas, carrot, onion, parsley, garlic, lemon juice, olive oil, cumin, salt, and pepper. Pulse until mixture is cohesive but still chunky.
- Transfer to a bowl and stir in breadcrumbs until the mixture holds together.
- Form the mixture into small patties, about 2 inches wide.
- Heat a skillet over medium heat and add a light coating of oil.
- Pan-fry the patties for 3–4 minutes per side, until golden and crisp.
- While the cakes cook, whisk together tahini, lemon juice, maple syrup, grated garlic, and salt. Gradually add water to achieve a smooth, pourable consistency.
- Arrange the chickpea cakes on a serving plate, drizzle with lemon tahini sauce, and top with microgreens and optional black sesame seeds. Serve immediately.
Servings and timing
This recipe yields approximately 10 small chickpea cakes, enough for 3–4 servings.
Prep time: 15 minutes
Cook time: 8–10 minutes
Total time: 25 minutes
Variations
- Spicy Version: Add 1/4 teaspoon cayenne pepper or a dash of hot sauce for heat.
- Different Herbs: Swap parsley for cilantro, dill, or mint for a new flavor profile.
- Baked Option: Bake at 400°F (200°C) for 20 minutes, flipping halfway through, for an oil-free version.
- Gluten-Free: Use gluten-free breadcrumbs to make the cakes suitable for gluten-intolerant diets.
- Tahini-Free Sauce: Substitute the tahini with vegan yogurt or cashew cream for a different drizzle.
Storage/Reheating
Store leftover chickpea cakes in an airtight container in the refrigerator for up to 4 days. The lemon tahini sauce can be stored separately for the same duration.
To reheat, warm the cakes in a skillet over medium heat until heated through and re-crisped, about 2–3 minutes per side. They can also be reheated in an oven at 350°F (175°C) for 8–10 minutes.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but they must be fully cooked and cooled before using. You will need about 1.5 cups of cooked chickpeas.
Are these chickpea cakes freezer-friendly?
Yes, freeze them in a single layer before transferring to a freezer-safe container. Reheat from frozen by baking or pan-frying.
Can I make the mixture ahead of time?
Absolutely. Prepare the mixture up to one day in advance and store it covered in the refrigerator.
What can I use instead of breadcrumbs?
Finely crushed oats or almond meal can be used as alternatives.
How do I know when the patties are done?
They should be golden brown and firm to the touch. The interior should be hot and cohesive.
Is this recipe kid-friendly?
Yes, the mild flavor and soft texture are generally well-received by children.
Can I use a blender instead of a food processor?
A blender can work, but it may require stopping and scraping down more frequently. Avoid over-blending.
What type of tahini should I use?
Use a smooth, pourable tahini made from roasted sesame seeds for best flavor and consistency.
Can I make the sauce ahead of time?
Yes, the lemon tahini sauce can be prepared up to 3 days in advance and stored in the fridge.
Do I need to peel the chickpeas?
No, peeling is not necessary, though it can result in a slightly smoother texture.
Conclusion
These crispy chickpea cakes with lemon tahini drizzle offer a flavorful, satisfying plant-based dish that’s as versatile as it is delicious. Whether enjoyed fresh from the skillet or prepared in advance for easy meals throughout the week, their balance of texture and taste makes them a reliable favorite. Perfect for casual meals or elegant presentations, they’re sure to impress with every bite.
Print
Crispy Chickpea Cakes with Lemon Tahini Drizzle
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 small cakes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Mediterranean
- Diet: Vegan
Description
Croustillants à l’extérieur et tendres à l’intérieur, ces galettes de pois chiches dorées sont garnies de micro-pousses fraîches et arrosées d’une sauce soyeuse au tahini et au citron – élégantes, à base de plantes et pleines de saveurs.
Ingredients
- 1 boîte (15 oz) de pois chiches, égouttés et rincés
- 1/4 tasse de carottes râpées
- 1/4 tasse d’oignon rouge, finement haché
- 2 cuillères à soupe de persil frais, haché
- 1 gousse d’ail hachée
- 1/4 tasse de chapelure
- 1 cuillère à soupe de jus de citron
- 1 cuillère à soupe d’huile d’olive
- 1/2 cuillère à café de cumin
- Sel et poivre au goût
- Huile pour poêler
- 1/4 tasse de tahini
- 2 cuillères à soupe de jus de citron
- 1 cuillère à soupe de sirop d’érable
- 1 gousse d’ail râpée
- 2 à 3 cuillères à soupe d’eau (pour diluer)
- Sel au goût
- Micro-pousses fraîches ou jeunes pousses
- Graines de sésame noires (facultatif)
Instructions
- Dans un robot culinaire, mélanger les pois chiches, la carotte, l’oignon, le persil, l’ail, le jus de citron, l’huile d’olive, le cumin, le sel et le poivre. Mixer jusqu’à obtenir un mélange homogène, mais encore épais.
- Transférer le mélange dans un bol et incorporer la chapelure. Former de petites galettes (environ 5 cm de large).
- Faire chauffer l’huile dans une poêle à feu moyen. Cuire les galettes de pois chiches 3 à 4 minutes de chaque côté, jusqu’à ce qu’elles soient dorées et croustillantes.
- Pendant ce temps, fouettez tous les ingrédients de la sauce tahini dans un bol jusqu’à consistance lisse et crémeuse, en ajoutant de l’eau si nécessaire pour la diluer.
- Disposer les galettes de pois chiches sur un plat de service. Arroser généreusement de sauce tahini citronnée.
- Garnir de jeunes pousses fraîches et d’une pincée de graines de sésame noir si désiré. Servir immédiatement.
Notes
- Le mélange doit être légèrement épais pour une meilleure texture.
- Utilisez une poêle antiadhésive pour retourner plus facilement.
- Ajustez l’épaisseur de la sauce tahini selon vos préférences en variant l’eau.
- Ces gâteaux sont délicieux servis chauds ou à température ambiante.
Nutrition
- Serving Size: 2 cakes with sauce
- Calories: 210
- Sugar: 3g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Your email address will not be published. Required fields are marked *