Mediterranean Sticky Lemon Garlic Chickpea Cakes
These golden, crispy chickpea cakes are infused with lemon, garlic, and fresh herbs, then glazed with a sticky lemon-garlic sauce. They’re light, protein-packed, and bursting with Mediterranean flavors—perfect as an appetizer, light lunch, or served in bowls with grains and salad.
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients
For the Chickpea Cakes:
2 cans (15 oz each) chickpeas, drained & rinsed
½ small red onion, finely diced
2 cloves garlic, minced
1 large egg
½ cup breadcrumbs
2 tbsp fresh parsley, chopped
2 tbsp fresh dill or mint, chopped
1 tsp lemon zest
2 tbsp lemon juice
1 tsp cumin
½ tsp smoked paprika
Salt & black pepper, to taste
2 tbsp olive oil (for pan-frying)
For the Sticky Lemon Garlic Glaze:
3 tbsp olive oil
3 tbsp honey (or maple syrup for vegan)
3 tbsp lemon juice
2 cloves garlic, minced
1 tsp Dijon mustard
½ tsp chili flakes
Pinch of salt
Instructions
1. Make the chickpea cakes:
In a food processor, pulse chickpeas until mostly smooth but slightly chunky.
Transfer to a bowl and add onion, garlic, egg, breadcrumbs, herbs, lemon zest, lemon juice, cumin, paprika, salt, and pepper.
Mix until combined—mixture should hold together when pressed (add more breadcrumbs if too wet, more lemon juice if too dry).
Shape into small patties (about 8–10 cakes).
2. Cook the cakes:
Heat 2 tbsp olive oil in a skillet over medium heat.
Pan-fry cakes for 3–4 minutes per side, until golden and crispy. Transfer to a plate.
3. Make the sticky lemon garlic glaze:
In a small pan, combine olive oil, honey, lemon juice, garlic, Dijon, chili flakes, and salt.
Simmer 2–3 minutes until slightly thickened and glossy.
4. Glaze the cakes:
Brush or drizzle the sticky lemon garlic glaze over the chickpea cakes while still warm.
Serve immediately.
Notes & Tips
Serve with: Tzatziki, hummus, or over a Mediterranean salad/grain bowl.
Oven option: Bake at 200°C (400°F) for 20–22 minutes, flipping halfway.
Meal prep: Store cakes without glaze for 3 days; glaze before serving.
Extra crunch: Add chopped walnuts or sunflower seeds to the mixture.
Frequently Asked Questions
Q: Can I bake instead of pan-frying?
A: Yes—bake at 200°C (400°F) until golden, about 20 minutes, flipping halfway.
Q: Can I freeze chickpea cakes?
A: Yes—freeze uncooked patties on a tray, then store in a freezer bag. Cook from frozen, adding 3–4 minutes extra.
Q: Can I make this without a food processor?
A: Yes—mash chickpeas with a fork or potato masher until mostly smooth.
Nutritional Information
Calories: ~320
Protein: 11g
Carbohydrates: 42g
Fiber: 9g
Sugars: 9g
Fat: 12g
Saturated Fat: 2g
Sodium: ~380mg