Lemon Dill Chickpea Cakes

Crisp-edged cakes with fresh herbs, cucumber salad, and creamy tahini

Yield: 4 servings | Time: 30 minutes active • 45 minutes total | Estimated energy: About 390 calories per serving

INGREDIENTS

• 2 cans no salt added chickpeas, rinsed and well drained

• 1/2 cup rolled oats or certified gluten free oats

• 2 tablespoons ground flaxseed plus 5 tablespoons water

• 2 garlic cloves, grated

• Zest and juice of 1 lemon

• 1/3 cup chopped dill

• 1/3 cup chopped parsley

• 1 tablespoon Dijon mustard

• 1/2 teaspoon ground cumin

• 1/2 teaspoon sea salt

• 2 tablespoons extra virgin olive oil

• 1 cucumber and 2 tomatoes, chopped

• 1/4 small red onion, thinly sliced

• 1/3 cup tahini

• Cool water to thin

METHOD

1. Heat the oven to 425°F and line a sheet pan with parchment. Stir flaxseed and water together; let stand 5 minutes.

2. Pulse oats in a food processor. Add chickpeas, flax mixture, garlic, half the lemon zest and juice, half the herbs, mustard, cumin, and salt. Pulse until the mixture holds together but retains texture.

3. Shape into 8 cakes, brush with olive oil, and bake 20 to 24 minutes, turning once.

4. Toss cucumber, tomatoes, onion, and remaining herbs with a squeeze of lemon and black pepper.

5. Whisk tahini with the remaining lemon juice and enough water to make a pourable sauce. Serve two cakes per plate with salad and tahini.

FEATURED INGREDIENT BENEFITS

Chickpeas provide fiber, plant protein, folate, and iron. Tahini adds sesame flavor and unsaturated fat, while lemon and fresh herbs brighten the plate with little added sodium.

COACH WINONA’S KITCHEN NOTE

Drain the chickpeas well and keep some texture in the mixture. A smooth purée creates heavy cakes; visible chickpea pieces give them character.

WISE CHOICES FOR YOUR BODY

A nourishing recipe may still need adjustment for your health plan. Consider allergies, gluten tolerance, blood-sugar needs, kidney concerns, sodium goals, digestive comfort, medications, and the guidance of your qualified healthcare professional or registered dietitian. Ingredient substitutions can change both nutrition and estimated calories.

FROM THE PLANT STRONG TABLE

This recipe appears in The Plant Strong Table, Volume 2, from IndigoKoi Wellness, LLC. Continue the table with “Creamy Tuscan White Bean Polenta Bowls.”

BLOG KEYWORDS AND TAGS

lemon dill chickpea cakes, plant based Mediterranean patties, healthy chickpea recipe

Estimated calories are based on standard ingredient averages and the stated yield. This recipe offers general culinary education and is not individualized medical or nutrition care.