Anti-Inflammatory Sticky Lemon Garlic Chickpea Cakes

by

The texture of the Anti-Inflammatory Sticky Lemon Garlic Chickpea Cakes is crispy. These chickpea cakes contain about 275 calories and 24 g of net carbohydrates. These tasty chickpea cakes only take 38 minutes to bake. For satisfying appetizers, light dinners, vegetarian meals, and healthy lunches, the Anti-Inflammatory Sticky Lemon Garlic Chickpea Cakes are perfect. The cakes can be kept in the refrigerator for four days or frozen for three months. These tasty chickpea cakes go well with lemon herb quinoa, garlic, and Mediterranean cucumber salad.

STATS:

  • Course: Main Course, Lunch, Light Dinner, Appetizer
  • Cook Duration: Eighteen minutes
  • Diet: Anti-Inflammatory
  • Cuisine: Mediterranean
  • Servings: 4
  • Caloric Content: 275 kcal
  • 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:

  • Two cans of chickpeas
  • Olive oil, two tbsp.
  • Two 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:

  • Two tbsp. lemon juice
  • Honey, one tbsp.
  • One tbsp. olive oil
  • One clove garlic
  • Dijon mustard, half a tsp.
  • Half tsp. lemon zest
  • Black Pepper

INGREDIENT NOTES:

CHICKPEAS:

  • We use chickpeas because they are high in plant-based protein and have a substantial texture.

OLIVE OIL:

  • Add heart-healthy, anti-inflammatory lipids with extra virgin olive oil. An excellent alternative is avocado oil.

GARLIC:

  • Bold flavor and inherent anti-inflammatory properties are added by fresh garlic. Alternatively, you might use half a teaspoon of garlic powder.

GREEN ONIONS:

  • Green onions add freshness and a little onion taste. Alternatively, finely chopped red onion or chives work well.

PARSLEY:

  • Antioxidants and vibrant flavor are added with fresh parsley. Alternatives include fresh basil or dill.

CILANTRO:

  • The flavor of cilantro is fresh and aromatic. If desired, swap it out for more parsley or fresh mint.

GROUND TURMERIC:

  • Turmeric has strong anti-inflammatory properties and a warm, earthy flavor. Another option is curry powder.

CUMIN GROUND:

  • A deep, earthy flavor is added by ground cumin. An excellent substitute is coriander.

SMOKED PAPRIKA:

  • Paprika that has been smoked adds a bright color and a subtle smoky taste. You can use chili powder or sweet paprika instead.

FLAXSEED GROUND:

  • In addition to supplying fiber and good fats, ground flaxseed aids in binding the mixture. Instead, you can use one egg.

ROLLED OATS:

  • Rolled oats provide fiber and aid in keeping the cakes together. Good substitutes include certified gluten-free oats or oat flour.

ALMOND FLOUR:

  • Almond flour keeps the cakes gluten-free and gives them a light texture. You can substitute chickpea flour or oat flour.

HONEY:

  • Honey gives the glaze a natural sweetness. A great alternative is maple syrup.

DIJON MUSTARD:

  • Dijon mustard gives the glaze depth and sharpness.

LEMON:

  • Bright citrus flavor and freshness are provided by fresh lemons. Zest and lime juice are good substitutes.

INSTRUCTIONS:

  1. Preheat the oven to 190°C. Line a sheet with baking paper.
  2. After mixing the ground flaxseed with water, let it cool for about five minutes.
  3. The flax combination, chickpeas, almond flour, olive oil, oats, garlic, lemon zest, ginger, pepper, parsley, salt, cilantro, paprika, green onions, cumin, and turmeric should all be combined in a food processor.
  4. While being slightly lumpy, we pulse until blended.
  5. Make eight identical cakes out of the mixture.
  6. Transfer them to a sheet and lightly drizzle with olive oil.
  7. After baking for nearly 10 minutes, flip, and continue baking for an additional eight minutes until brown.
  8. In a saucepan, combine the garlic, olive oil, Dijon mustard, black pepper, lemon juice, honey, and lemon zest.
  9. Simmer till slightly thickened, about 3 minutes.
  10. Apply the glaze to the prepared chickpea cakes gently.
  11. Keep them back in the oven for two minutes.
  12. Garnish these chickpea cakes with fresh parsley and lemon slices before eating.

TIPS:

  • To achieve the ideal flavor, we use fresh herbs.
  • For optimal absorption, mix black pepper and turmeric together.
  • Apply glaze to the surface after baking.

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

STORAGE INFORMATION:

FRIDGE:

  • Store in the refrigerator in an airtight vessel for a maximum of 4 days.

FREEZER

  • These chickpea cakes keep well for 80 to 90 days.

FAQs:

Will these chickpea cakes be made sooner?

  • It is possible to prepare these chickpea cakes in advance, refrigerate them for more than a day, and then bake them.

Can we use air-frying to make these chickpea cakes?

  • Indeed, you can air-fry at 375°F for over twelve minutes.

Will we pan-fry these chickpea cakes?

  • These chickpea cakes can be fried in olive oil for roughly five minutes on every side.

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