Mediterranean Sticky Lemon Garlic Chickpea Cakes
These Mediterranean Sticky Lemon Garlic Chickpea Cakes are crispy on the outside, tender inside, and full of bright, zesty flavor. The combination of lemon, garlic, and cumin makes them a refreshing and savory option for lunch, dinner, or even as a snack. They’re budget-friendly, plant-based, and come together with simple pantry ingredients.
Time
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
1 can chickpeas, drained and rinsed
½ cup breadcrumbs (regular or whole wheat)
2 cloves garlic, minced
1 tablespoon lemon zest
1 tablespoon lemon juice
½ teaspoon cumin
Salt and black pepper, to taste
2 tablespoons olive oil (for frying)
Instructions
Mash the chickpeas: In a bowl, mash chickpeas with a fork or potato masher until mostly smooth but still slightly chunky.
Mix the ingredients: Add breadcrumbs, garlic, lemon zest, lemon juice, cumin, salt, and pepper. Mix until the mixture holds together. If it feels too dry, add a splash of water or olive oil; if too wet, add a little more breadcrumbs.
Shape the cakes: Form into small patties (about 6–8, depending on size).
Pan-fry: Heat olive oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side until golden brown and crispy.
Serve: Enjoy warm with a side salad, tucked in pita bread, or topped with Greek yogurt or tahini sauce.
Tips
Drain well: Pat chickpeas dry after rinsing to avoid excess moisture in the mix.
Chill before cooking: If the mixture feels delicate, refrigerate the patties for 15–20 minutes before frying to help them hold shape.
Don’t overcrowd the pan: Cook in batches so they crisp evenly.
For extra stickiness: Brush a little olive oil mixed with lemon juice on top right after frying.
Variations
Herb boost: Add fresh parsley, cilantro, or dill for extra freshness.
Spicy kick: Mix in chili flakes, cayenne, or harissa for a warm heat.
Cheesy version: Stir in a tablespoon of crumbled feta or Parmesan to the mixture before shaping.
Gluten-free option: Use almond flour or gluten-free breadcrumbs instead of regular breadcrumbs.
Baked instead of fried: Brush with olive oil and bake at 400°F (200°C) for 20 minutes, flipping halfway, for a lighter version.
Protein-packed: Add a tablespoon of tahini or Greek yogurt into the mix for extra richness and binding power.
Q&A
Q: Can I make these ahead of time?
A: Yes. You can shape the patties and refrigerate them for up to 24 hours before cooking. Cooked cakes also reheat well in the oven or air fryer.
Q: Can I freeze them?
A: Absolutely. Place cooked cakes in a single layer on a baking sheet, freeze until solid, then transfer to a bag or container. Reheat in the oven or skillet.
Q: What sauce goes best with these?
A: They pair beautifully with tzatziki, tahini, or even a simple garlic yogurt dip.
Q: Can I use dried chickpeas instead of canned?
A: Yes, just soak and cook them until tender first. About 1 ½ cups cooked chickpeas equals one can.
Nutrition
(per 1 patty, assuming 6 patties total)
Calories: ~120
Protein: ~4 g
Carbohydrates: ~14 g
Fiber: ~3 g
Net Carbs: ~11 g
Fat: ~5 g
Saturated Fat: ~0.7 g
Sodium: ~180 mg
(Values are approximate and depend on breadcrumb type and frying oil absorption.)
Conclusion
These Mediterranean Sticky Lemon Garlic Chickpea Cakes are a bright, flavorful, and satisfying plant-based dish that’s easy to prepare with pantry staples. Their crispy exterior and soft, zesty interior make them versatile enough for a snack, light lunch, or part of a mezze platter. Pair them with fresh herbs, sauces, or stuffed into pita for a wholesome Mediterranean-inspired bite.