Chickpea Cakes with Spicy Herb Sauce – made with chickpeas, chickpea flour, lemon, garlic, jalapeno, tahini, olive oil, fresh herbs, and a zesty herb sauce for a crispy and bold-flavored bite.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
I first stumbled upon this recipe in a moment of panic. One of my closest friends, Patrice, announced they were coming over with a last-minute request for something gluten-free yet indulgent. My brain immediately went to hummus – simple, easy, chickpeas, done. But then a moment of inspiration (or perhaps pure chaos) entered, and I thought, why not take those same flavors and turn them into something crispy and hearty? What started as a problem-solving experiment quickly became an all-time favorite. I’ll admit that now I actually look for excuses to make these little cakes, and they never disappoint.
Why You’ll Love This Chickpea Cakes Recipe
These chickpea cakes are more than just a quick and easy dish. They’re a game-changer for both your palate and your cooking repertoire. Here’s why:
- Incredible Texture: The cakes are crispy on the outside, thanks to the cornmeal coating, but stay tender and flavorful on the inside.
- Packed with Flavor: The combination of garlic, jalapeno, fresh herbs, and lemon is vibrant, bold, and unforgettable.
- Versatile Meal Option: Serve them as an appetizer, a light lunch, a dinner option, or whip up bite-sized versions for a party snack.
- Great with Everything: That spicy herb sauce is a matching accessory for these cakes but also works wonders drizzled on grilled veggies, meats, or even rice.
Ingredient Notes
Every ingredient here serves a purpose, adding either flavor, texture, or structure to these savory cakes. Here’s a closer look:
- Chickpeas: The base of the cakes, these little protein powerhouses make the patties hearty and wholesome.
- Chickpea Flour: Acts as a binder and also keeps these gluten-free for those with dietary restrictions.
- Fresh Herbs (Mint, Parsley, Chives): These contribute a bright, fresh taste that perfectly balances the richness.
- Jalapeno: Adds just the right amount of heat to keep things interesting without overwhelming anyone’s taste buds.
- Tahini: Think hummus vibes—it brings a nutty, slightly creamy element to tie the flavors together.
How To Make This Chickpea Cakes Recipe
This recipe comes together in just a few straightforward steps, making even the most hesitant cook feel like a pro:
- Step 1: In a food processor, pulse the chickpeas, chickpea flour, lemon zest and juice, garlic, jalapeno, tahini, olive oil, and egg until well combined.
- Step 2: Add the fresh herbs, salt, and pepper to the mix, pulsing until everything is evenly blended. Transfer the mixture to a bowl to ensure it’s thoroughly combined.
- Step 3: Form the mixture into evenly sized patties using your hands or an ice cream scoop. Place the patties on parchment paper and refrigerate for at least 30 minutes to firm them up.
- Step 4: Coat each patty in cornmeal on both sides, then heat oil in a pan over medium heat. Fry the patties for 3-5 minutes on each side until golden brown and crispy.
- Step 5: Keep cooked patties warm in a low oven while you finish frying the rest. Serve hot with the spicy herb sauce.
Storage Options
To store leftovers, refrigerate the chickpea cakes in an airtight container for up to 3 days. For longer storage, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. To reheat, simply pop them in a 350°F oven until warmed through and crispy again. The herb sauce is best enjoyed fresh, but can be refrigerated in a jar for up to two days.
Variations and Substitutions
Want to switch things up? Here are some fun ideas to try:
- Spicier Option: Swap out the jalapeno for a serrano pepper if you’re craving more heat.
- Vegan Version: Omit the egg and replace it with a flaxseed and water mixture for a plant-based alternative.
- Dip Duo: Serve with both the herb sauce and a creamy garlic yogurt for contrast.
What to Serve with This Chickpea Cakes Recipe
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Pair these cakes with simple, complementary dishes for the perfect meal:
- Fresh Green Salad: A crisp salad with vinaigrette cuts through the richness of the cakes and sauce.
- Quinoa Pilaf: Add a grain-based side for a hearty, wholesome addition.
- Roasted Vegetables: Sweet and savory roasted veggies balance the heat and flavors in this dish brilliantly.
FAQ
Q: Can I use dried chickpeas instead of canned?
A: Absolutely! Just make sure to soak and cook them until tender before using in this recipe.
Q: What should I do if my mixture feels too wet to form cakes?
A: You can add an additional spoonful or two of chickpea flour to help bind it all together.
Q: Can I make the patties ahead of time?
A: Yes! Form the patties and store them uncooked in the refrigerator for up to a day in advance.
Chickpea Cakes with Spicy Herb Sauce
Ingredients
For the Chickpea Cakes
- 2 15 ounce cans (850 g) chickpeas drained & rinsed
- scant 1/2 cup (50 g) chickpea flour
- 1 lemon zest & juice
- 4 cloves (4) garlic roughly chopped
- 1/2 (0.5) jalapeno seeds & ribs removed, roughly chopped
- 2 tbsp (30 g) tahini
- 2 tbsp (28 g) olive oil plus extra for cooking the cakes
- 1 egg
- 3 tbsp (8 g) mint leaves chopped
- 3 tbsp (12 g) parsley chopped
- 2 tbsp (6 g) chives chopped
- 1 tbsp (14 g) kosher salt
- freshly ground black pepper
- cornmeal for dredging
- spicy herb sauce recipe follows
For the Spicy Herb Sauce
- 1/2 cup (8 g) parsley chopped
- 1/4 cup (4 g) mint leaves chopped
- 2 tbsp (6 g) chives chopped
- 1/2 (0.5) jalapeno roughly chopped
- 1/2 (0.5) lemon juice only
- 1/2 cup (112 g) olive oil
- 1 tsp (6 g) kosher salt
- freshly ground black pepper to taste
Equipment
- Food Processor
- Large skillet
- Oven
- Sheet Pan
Instructions
- In a food processor, pulse the chickpeas, chickpea flour, lemon zest & juice, garlic, jalapeno, tahini, olive oil, and egg until well combined. Add the mint, parsley, chives, salt, and pepper to taste; pulse until combined.
- Spoon the mixture into a bowl and stir to make sure the ingredients are thoroughly mixed. Wet your hands with water and spoon out the mixture in even portions (I used an ice cream scoop), forming into patties. Rewet your hands as necessary so the patties don't stick. Place the patties on a sheet pan lined with parchment or wax paper. Place them in the fridge for at least 30 minutes, or until ready to use.
- Once the patties are cold, preheat the oven to 200 degrees. Pour some cornmeal onto a plate and coat each patty on both sides with the cornmeal. Heat a large pan over medium heat; add enough oil to coat. Cook as many patties as you can fit at a time, 3-5 minutes per side, until golden brown and crispy. Keep finished patties warm in the oven on a cooling rack set over a sheet pan. Serve with the spicy herb sauce.
- Add all spicy herb sauce ingredients to a food processor or blender; process until well combined.
