Crispy Chickpea Cakes with Lemon Tahini Drizzle
These chickpea cakes are a Mediterranean-inspired twist on falafel — crisp, flavorful, and wholesome. They’re made from mashed chickpeas, herbs, and spices, pan-fried until golden, and topped with a silky lemon tahini drizzle. Perfect as a light meal, appetizer, or protein-packed vegetarian main!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serves: 4
Ingredients
For the Chickpea Cakes
1 can (15 oz / 400 g) chickpeas, drained and rinsed
2 tbsp olive oil, divided
2 tbsp chopped parsley
1 tbsp chopped cilantro
2 garlic cloves, minced
1 small shallot or ¼ red onion, finely chopped
½ tsp ground cumin
½ tsp ground coriander
¼ tsp paprika
1 egg, lightly beaten
¼ cup breadcrumbs or oat flour
Salt & pepper to taste
Optional: zest of ½ lemon
For the Lemon Tahini Drizzle
3 tbsp tahini
2 tbsp lemon juice
1 garlic clove, finely grated or minced
1–2 tbsp warm water
Salt to taste
For Serving
Fresh arugula or baby spinach
Sliced avocado, tomatoes, or cucumbers
Sprinkle of sesame seeds or parsley
Instructions
Make the Chickpea Mixture:
In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth (a few chunks are okay for texture).
Add parsley, cilantro, garlic, shallot, cumin, coriander, paprika, lemon zest, egg, and breadcrumbs.
Season with salt and pepper, and mix until the mixture holds together when pressed.
If too wet, add a bit more breadcrumbs; if too dry, add a teaspoon of olive oil or water.
Shape the Cakes:
Divide the mixture into 8 small or 4 large patties (about ½ inch thick).
Chill for 10 minutes in the fridge (optional but helps them firm up).
Cook the Chickpea Cakes:
Heat 2 tbsp olive oil in a large skillet over medium heat.
Cook the patties for 3–4 minutes per side, until golden brown and crispy.
Transfer to a paper towel-lined plate.
Make the Lemon Tahini Drizzle:
In a small bowl, whisk together tahini, lemon juice, garlic, and a pinch of salt.
Add warm water, 1 tablespoon at a time, until the sauce is smooth and pourable.
Assemble & Serve:
Serve chickpea cakes over arugula or greens.
Drizzle generously with the lemon tahini sauce.
Top with avocado, tomatoes, or herbs for freshness.
Notes & Tips
Make ahead: Form patties and refrigerate up to 24 hours before cooking.
Bake instead of frying: Brush with olive oil and bake at 400°F (200°C) for 20 minutes, flipping halfway.
Add a twist: Mix in a bit of crumbled feta or finely chopped spinach for variety.
Storage: Refrigerate up to 3 days; reheat in a skillet or air fryer to keep crisp.
Frequently Asked Questions
Q1: Can I use dried chickpeas instead of canned?
Yes — soak overnight and boil until tender, then use about 1 ½ cups cooked chickpeas.
Q2: Can these be made vegan and gluten-free?
Yes! Use a flax egg (1 tbsp flaxseed + 3 tbsp water) and gluten-free breadcrumbs or oat flour.
Q3: Can I air fry them?
Absolutely! Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway, until golden.
Nutritional Information
Calories: ~310 kcal
Protein: 11 g
Carbohydrates: 30 g
Fat: 15 g
Fiber: 7 g