For vegan lemon-garlic chickpea cakes, you’ll need:
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- ½ cup breadcrumbs or rolled oats
- 2 cloves garlic, minced
- 1–2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2–3 tbsp olive oil, for cooking
- 1–2 tbsp tahini or vegan mayonnaise (optional, helps bind and adds richness)
Optional: red pepper flakes, chopped green onion, or fresh dill.