Vegan Lemon Garlic Chickpea Cakes

Crispy on the outside, tender on the inside, these lemon garlic chickpea cakes are packed with fresh herbs, zesty lemon and savoury garlic. They’re completely plant-based, easy to make, and delicious served with a creamy vegan dipping sauce.

Ingredients

For the chickpea cakes

• 2 cans chickpeas (about 480 g drained), rinsed and dried well

• 4 cloves garlic, minced

• Zest of 1 lemon

• 2 tbsp fresh lemon juice

• ½ cup fresh parsley, finely chopped

• ¼ cup red onion, finely diced

• ½ cup breadcrumbs (use vegan breadcrumbs)

• 2 tbsp chickpea flour or all-purpose flour

• 1 tsp ground cumin

• ½ tsp paprika

• ½ tsp salt, or to taste

• ¼ tsp black pepper

• 2–3 tbsp olive oil, for pan-frying

For the vegan lemon garlic sauce

• ½ cup unsweetened vegan yogurt

• 1 small garlic clove, finely grated

• 1 tbsp lemon juice

• 1 tbsp tahini (optional)

• 1 tbsp chopped parsley

• Salt and black pepper, to taste

Instructions

1. Mash the chickpeas

Add the drained chickpeas to a large bowl. Mash with a fork or potato masher until mostly broken down, leaving some small pieces for texture. Avoid turning them into a smooth purée.

2. Mix the ingredients

Add garlic, lemon zest, lemon juice, parsley, onion, breadcrumbs, flour, cumin, paprika, salt and pepper. Mix until the mixture holds together when pressed. If it’s too wet, add a little more flour or breadcrumbs.

3. Shape the cakes

Divide the mixture into 8 equal portions. Shape into patties about 1.5 cm thick. Refrigerate for 10–15 minutes if the mixture feels soft or crumbly.

4. Pan-fry until golden

Heat olive oil in a nonstick skillet over medium heat. Cook the cakes for 3–4 minutes per side until crisp and deeply golden. Work in batches, adding a little extra oil as needed.

5. Prepare the sauce and serve

Stir together the vegan yogurt, garlic, lemon juice, tahini, parsley, salt and pepper. Add a splash of water if needed. Serve alongside the warm chickpea cakes with extra lemon wedges.

Three ways to cook them

• Pan-fried: Best for a crunchy crust and soft centre.

• Oven-baked: Bake at 200°C (400°F) for 20–25 minutes, flipping halfway and brushing lightly with oil.

• Air-fried: Cook at 190°C for 12–16 minutes, flipping halfway, until golden.

Serving suggestions

• Stuff into pita bread with lettuce, tomato and cucumber.

• Serve over a green salad with lemon dressing.

• Pair with roasted vegetables, couscous or rice.

• Add sliced avocado and pickled red onions for extra flavour.

Chef’s tip: Dry the chickpeas thoroughly before mashing, and don’t skip the lemon zest. The zest gives these cakes a bright lemon aroma without making the mixture too wet.