These Sesame-Ginger Chickpea Cakes are a delightful blend of savory and aromatic flavors, perfect for a quick yet satisfying meal. With a crispy golden exterior and a tender, flavorful interior, they’re packed with protein and infused with the zesty warmth of ginger and nutty sesame. Ready in just 30 minutes, they’re ideal for busy weeknights or a creative appetizer that’s sure to impress.

Each bite offers a harmonious mix of textures and tastes, from the crunch of toasted sesame seeds to the subtle sweetness of ginger. Whether served atop a fresh salad or paired with a tangy dipping sauce, these cakes bring a burst of bold, comforting flavors to your table effortlessly.

Ingredients for Sesame-Ginger Chickpea Cakes

For the chickpea cakes:
3 tablespoons extra-virgin olive oil, divided
1 shallot, chopped
1 tablespoon soy sauce (or tamari for gluten-free)
1 garlic clove, minced
1 cup cooked chickpeas, slightly mashed with a fork (canned works too)
2 scallions, white and green parts, chopped
½ tablespoon grated fresh ginger (or ¼ teaspoon ground ginger)
1 teaspoon sesame oil
2 eggs, gently whisked (or flax eggs for vegan option)
½ teaspoon dried coriander
¼ cup chopped cilantro (substitute parsley if preferred)
1 cup panko breadcrumbs (or gluten-free breadcrumbs)
A few pinches sesame seeds
Sea salt and fresh black pepper, to taste
For the yogurt sauce:
Heaping ½ cup plain yogurt (or dairy-free yogurt)
1 tablespoon extra-virgin olive oil
1 teaspoon agave or honey (maple syrup for vegan)
1 teaspoon minced onion or a few pinches onion powder
½ garlic clove, minced
1 tablespoon fresh lime juice, plus some zest
½ teaspoon brown mustard seeds (optional)
¼ cup chopped cilantro
Sea salt, to taste

Step-by-Step Instructions

Cook the shallots: Heat 1 tablespoon olive oil in a small pan over medium heat. Add the shallots and cook for 2-3 minutes until translucent. Turn off the heat, add the soy sauce and garlic, and stir for 1 minute. Set aside.
Mix the chickpea base: In a medium bowl, combine the chickpeas, scallions, ginger, sesame oil, eggs, coriander, cilantro, and cooked shallots. Mix well.
Form the patties: Shape the mixture into 6 medium or 8 small patties. Pack them into balls first, then gently press to flatten. Place them on a plate and refrigerate for 15-30 minutes to firm up.
Make the yogurt sauce: In a small bowl, stir together the yogurt, olive oil, agave, onion, garlic, lime juice, mustard seeds, cilantro, and a pinch of salt. Taste and adjust seasonings. Chill until ready to serve.
Coat the patties: Spread the panko on a plate and mix in a few pinches of salt, pepper, and sesame seeds. Roll each patty in the panko mixture, coating liberally.
Cook the patties: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, add the patties. Cook for 1-2 minutes per side, or until golden brown and crispy.
Serve: Plate the chickpea cakes with the yogurt sauce on the side. Garnish with extra sesame seeds or cilantro if desired. Enjoy warm!

Perfect Pairings: Sauce and Topping Ideas

While the yogurt sauce is a delicious match for these chickpea cakes, you can also try drizzling them with a spicy sriracha mayo or a tangy tahini dressing. For a fresh twist, top with a handful of pickled vegetables or a sprinkle of toasted sesame seeds for extra crunch.

Serve It Up: Creative Serving Suggestions

These chickpea cakes are versatile! Serve them as a main dish with a side of steamed greens or a quinoa salad. For a fun appetizer, make smaller patties and serve them on mini buns with a dollop of sauce. They’re also great alongside a miso soup for a complete meal.

Make It Ahead: Storage and Reheating Tips

These cakes can be prepped ahead of time! Store uncooked patties in the fridge for up to 24 hours or freeze them for up to 1 month. To reheat, warm them in a skillet over medium heat until crispy or pop them in the oven at 350°F for 10-15 minutes. Avoid microwaving to keep them crispy.

Mix It Up: Recipe Variations

Feel free to customize these cakes to your taste! Swap the chickpeas for black beans or add a handful of chopped spinach for extra greens. For a vegan version, replace the eggs with flax eggs and use a plant-based yogurt in the sauce. Experiment with different herbs like mint or basil for a fresh twist.

Quick Tips: Time-Saving Hacks

To save time, use pre-minced garlic and pre-grated ginger from the store. You can also prepare the yogurt sauce a day ahead and store it in the fridge. If you’re in a rush, skip the panko coating—the cakes will still be delicious, just a bit less crispy!