Anti-Inflammatory Sticky Lemon Garlic Chickpea Cakes

The Anti-Inflammatory Sticky Lemon Garlic Chickpea Cakes have a crispy texture. We prepare these chickpea cakes with olive oil, garlic, ginger, turmeric, parsley, cilantro, green onions, rolled oats, chickpeas, almond flour, and a sticky lemon garlic glaze made with fresh lemon juice, honey, Dijon mustard, and olive oil. There are approximately 24 g net carbs and 275 calories in these chickpea cakes. We bake these flavorful chickpea cakes in just 38 minutes. The Anti-Inflammatory Sticky Lemon Garlic Chickpea Cakes are perfect for healthy lunches, light dinners, meal prep, vegetarian meals, or satisfying appetizers. For later use, we can refrigerate the cakes for 4 days or freeze them for 3 months. You can serve these flavorful chickpea cakes with Mediterranean Cucumber Salad, Lemon Herb Quinoa, Garlic Roasted Broccoli, Greek Yogurt Tzatziki, or Classic Hummus.

STATS:

• Course: Main Course, Lunch, Light Dinner, Appetizer
• Cook Time: 18 minutes
• Calories: 275 kcal
• Diet: Anti-Inflammatory
• Cuisine: Mediterranean
• Servings: 4
• Prep Time: 20 minutes
• Serving Size: 2 chickpea cakes
• Cooking Method: Oven
• Total Time: 38 minutes
• Difficulty: Easy

TOOLS:

• Food processor
• Bowl
• Measuring cups and spoons
• Sheet
• Baking paper
• Small saucepan
• Silicone brush
• Spatula

INGREDIENTS:

CHICKPEA CAKES:

• 2 cans chickpeas
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 tablespoon ginger
• 2 green onions
• ¼ cup parsley
• ½ teaspoon sea salt
• 2 tablespoons cilantro
• 1 teaspoon turmeric
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• 1 tablespoon flaxseed
• 3 tablespoons water
• ½ cup rolled oats
• 2 tablespoons almond flour
• 1 tablespoon lemon zest

STICKY LEMON GARLIC GLAZE:

• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 clove garlic
• ½ teaspoon Dijon mustard
• ½ teaspoon lemon zest
• Black Pepper

INGREDIENT NOTES & THEIR SUBSTITUTIONS:

CHICKPEAS:

• We use chickpeas because they provide a hearty texture and plenty of plant-based protein. You can replace them with cannellini beans or white beans.

OLIVE OIL:

• Use extra virgin olive oil to add heart-healthy anti-inflammatory fats. Avocado oil is a great substitute.

GARLIC:

• Fresh garlic adds bold flavor and natural anti-inflammatory benefits. You can use ½ teaspoon garlic powder instead.

FRESH GINGER:

• We use fresh ginger for its warm flavor and anti-inflammatory properties. Ground ginger is a suitable replacement.

GREEN ONIONS:

• Green onions provide a mild onion flavor and freshness. Chives or finely chopped red onion work well instead.

PARSLEY:

• Fresh parsley adds bright flavor and antioxidants. Dill or fresh basil can be used as substitutes.

CILANTRO:

• Cilantro gives a fresh herbal flavor. Replace it with extra parsley or fresh mint if preferred.

GROUND TURMERIC:

• Turmeric provides a warm earthy flavor and powerful anti-inflammatory benefits. Curry powder can be used instead.

GROUND CUMIN:

• Ground cumin adds a rich, earthy taste. Coriander is a good alternative.

SMOKED PAPRIKA:

• Smoked paprika gives a mild smoky flavor and vibrant color. Sweet paprika or chili powder can be substituted.

GROUND FLAXSEED:

• Ground flaxseed helps bind the mixture while adding fiber and healthy fats. One egg can be used instead.

ROLLED OATS:

• Rolled oats help hold the cakes together and add fiber. Oat flour or certified gluten-free oats are good replacements.

ALMOND FLOUR:

• Almond flour creates a light texture while keeping the cakes gluten-free. Oat flour or chickpea flour can be used instead.

HONEY:

• Honey adds natural sweetness to the glaze. Maple syrup is an excellent substitute.

DIJON MUSTARD:

• Dijon mustard adds tang and depth to the glaze. Whole-grain mustard or yellow mustard can be used instead.

LEMON:

• Fresh lemon provides bright citrus flavor and freshness. Lime juice and zest are suitable alternatives.

INSTRUCTIONS:

1. Warm the oven to 190° Celcius and coat a sheet with baking paper.
2. Stir the ground flaxseed with water and cool it for almost five minutes.
3. Include the flax mixture, chickpeas, almond flour, olive oil, oats, garlic, lemon zest, ginger, pepper, parsley, salt, cilantro, paprika, green onions, cumin, and turmeric in a food processor.
4. We pulse till blended, although remain lightly chunky.
5. Distribute the mixture into eight equal cakes.
6. Put them on a sheet and gently coat with olive oil.
7. Bake for almost ten minutes, flip, then bake for more eight minutes till golden.
8. Stir the black pepper, lemon juice, honey, lemon zest, Dijon mustard, olive oil, and garlic in a saucepan.
9. Carefully cook till become lightly thickened, for almost three minutes.
10. Gently coat the baked chickpea cakes with the glaze.
11. Put them back in the oven for two minutes to caramelize the glaze.
12. Add the lemon slices and fresh parsley as a garnish, and then serve these chickpea cakes.

TIPS:

• We include fresh herbs to get a perfect flavor.
• Combine turmeric with black pepper for perfect absorption.
• After baking, coat the surface with glaze.

SERVING SUGGESTIONS:

FRESH SALADS:

• Mediterranean Cucumber Salad
• Greek Village Salad
• Spinach & Strawberry Salad
• Arugula Lemon Salad
• Kale Apple Salad

WHOLE GRAIN SIDES:

• Lemon Herb Quinoa
• Brown Rice Pilaf
• Bulgur Wheat Salad
• Farro with Herbs
• Wild Rice Blend

ROASTED VEGETABLES:

• Garlic Roasted Broccoli
• Lemon Roasted Asparagus
• Herb-Roasted Cauliflower
• Roasted Brussels Sprouts
• Balsamic Roasted Carrots

HEALTHY DIPS & SAUCES:

• Greek Yogurt Tzatziki
• Classic Hummus
• Lemon Tahini Sauce
• Avocado Herb Dip
• Roasted Red Pepper Dip

STORAGE INFORMATION:

FRIDGE:

• Store in an airtight container in the refrigerator for up to 4 days.

FREEZER:

• Store these chickpea cakes for approximately 80 to 90 days.

FAQs:

May we prepare these chickpea cakes by air-frying?

• Yes, you can air-fry for almost twelve minutes at 375°Fahrenheit.

Will we prepare these chickpea cakes by pan-frying?

• Yes, you can cook these chickpea cakes in olive oil for almost five minutes on each side.

Will we prepare these chickpea cakes earlier?

• Yes, you can make these chickpea cakes beforehand, chill them for more than twenty-four hours, and then bake.

NUTRITIONAL FACTS:

Calories: 275 kcal

Sodium: 340 mg

Total Carbs: 32 g

Net Carbs: 24 g

Fiber: 8 g

Sugar: 6 g

Fat: 11 g

Protein: 10 g

Serving Size: 2 chickpea cakes