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Crispy Chickpea Cakes with Lemon-Tahini Drizzle

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Golden-baked chickpea patties layered with creamy lemon-tahini sauce and a fresh microgreens salad, plated with elegant swirls of sauce for a refined plant-based entrée.

Ingredients

Scale
  • 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
  • ½ cup grated carrot
  • ¼ cup finely chopped red onion
  • 2 garlic cloves, minced
  • ⅓ cup oat flour
  • 2 tablespoons chopped parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (for brushing or pan-frying)
  • For the Lemon-Tahini Sauce:
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 2–3 tablespoons water (to thin)
  • Pinch of salt
  • To Serve:
  • Microgreens or baby arugula
  • Drizzle of mustard aioli or yellow pepper purée (optional for plating)
  • Black sesame seeds for garnish

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
  2. In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth with a few chunks.
  3. Stir in the grated carrot, red onion, garlic, oat flour, parsley, lemon juice, cumin, paprika, salt, and pepper. Mix until a dough forms.
  4. Divide the mixture into small patties (about 2 tablespoons each) and shape into cakes.
  5. Place the cakes on the prepared tray and lightly brush with olive oil.
  6. Bake for 20–25 minutes, flipping halfway, until golden and crisp on both sides. Alternatively, pan-fry in a little olive oil over medium heat until golden.
  7. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and salt until smooth and pourable.
  8. Plate the chickpea cakes on a white ceramic dish. Drizzle with lemon-tahini sauce, top with fresh microgreens, and decorate the plate with dots and swirls of mustard aioli or yellow pepper purée. Sprinkle with black sesame seeds.

Notes

  • You can substitute oat flour with chickpea flour for extra protein.
  • These cakes freeze well; reheat in the oven for best texture.
  • Customize the sauce by adding garlic or herbs for a twist.

Nutrition

Keywords: chickpea cakes, vegan entree, lemon tahini sauce, plant-based dinner, gluten-free patties

Find it online: https://epicrecipebox.com/crispy-chickpea-cakes-with-lemon-tahini-drizzle/