Lemon Garlic Chickpea Cake*
*Ingredients* (makes ~6 cakes)
– 1 can (400 g) chickpeas, drained & rinsed
– 2 garlic cloves, minced
– Zest of 1 lemon + 1 tbsp lemon juice
– 2 tbsp fresh parsley, chopped (plus extra for garnish)
– 1 egg (or flax egg for vegan)
– 3 tbsp breadcrumbs (panko works well)
– 1/2 tsp salt & 1/4 tsp black pepper
– 2 tbsp olive oil (for frying)
– Lemon wedges & parsley for serving
*Method*
1. *Mash base*: In a bowl, mash chickpeas with a fork or potato masher, leaving some texture.
2. *Mix ingredients*: Add garlic, lemon zest, lemon juice, parsley, egg, breadcrumbs, salt & pepper. Combine into a thick batter.
3. *Form cakes*: Scoop ~1/4 cup mixture, shape into patties (about 6).
4. *Cook*: Heat olive oil in a skillet over medium‑high heat. Fry cakes 3–4 min per side until golden‑brown and crisp.
5. *Serve*: Place on parchment (like in the photo). Garnish with fresh parsley and serve with lemon