These lemon garlic chickpea cakes are a simple, satisfying meat-free option that feels bright and comforting at the same time. Chickpeas create a hearty base, while lemon zest and lemon juice bring a fresh, citrusy lift that keeps each bite from feeling heavy. Garlic adds a savory kick, and cumin gives a warm, earthy note that pairs naturally with chickpeas. Breadcrumbs help bind everything together so the cakes hold their shape in the pan, and a shallow fry in olive oil creates a golden, crisp exterior with a tender center. They’re easy enough for a quick weekday meal, but flavorful and textured enough to serve as a main dish or a snack-style plate.
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions:
- Prepare the chickpeas. Open the can of chickpeas and drain them well. Rinse thoroughly under cool running water to remove the canning liquid, then let them sit in the strainer for a minute so excess water drains off. This helps the mixture blend smoothly without becoming watery.
- Combine the mixture in the food processor. Add the drained and rinsed chickpeas to a food processor along with the breadcrumbs, minced garlic, lemon zest, lemon juice, cumin, salt, and pepper. Make sure the garlic is minced finely so it distributes evenly, and scrape in all the lemon zest for maximum fragrance.
- Pulse to the right texture. Pulse the mixture in short bursts rather than running the machine continuously. Stop a few times to scrape down the sides so everything mixes evenly. You’re aiming for a well-combined mixture that still has a little texture—mostly mashed and cohesive, but not completely smooth like hummus. If the mixture looks uneven, give it a few more pulses until it holds together when pressed.
- Shape the chickpea cakes. Scoop out portions of the mixture and form them into small cakes using your hands. If the mixture sticks, add some flour to your hands to make shaping easier, then continue forming the cakes. Press each one gently so it’s compact and evenly shaped, which helps it cook consistently and prevents it from falling apart when flipped. Place the shaped cakes on a plate while you finish forming the rest.
- Heat the skillet and oil. Place a non stick skillet over medium heat and add the olive oil. Tilt the pan to spread the oil into a thin, even layer. Let it heat until the oil is shimmering slightly, which signals it’s hot enough to start crisping the outside.
- Cook the cakes on the first side. Carefully place the chickpea cakes into the skillet, leaving a little space between them so they cook evenly. Cook for 3–4 minutes on the first side. Avoid moving them around too much during this time—letting them sit undisturbed helps a crust form and makes flipping easier.
- Flip and cook the second side. Once the bottoms are golden brown and the edges look set, gently flip each cake. Cook for another 3–4 minutes on the second side, until golden brown and crispy. Adjust the heat slightly if they’re browning too fast; you want a steady sizzle without burning.
- Finish and serve warm. Remove the cakes from the skillet once both sides are crisp and golden. Serve the lemon garlic chickpea cakes warm so the outside stays crunchy and the inside remains tender and flavorful.
Tips:
- You can add a pinch of chili flakes for a spicy kick.
- These chickpea cakes are delicious served with a side salad or yogurt sauce.