Crispy Chickpea Cakes with Cumin and Coriander

Crispy Chickpea Cakes with Cumin and Coriander – Easy Vegan Patties Full of Flavor

Golden, crisp, and loaded with bold spices, these Crispy Chickpea Cakes with Cumin and Coriander are everything a good plant-based snack should be. Whether you’re meal prepping, craving a savory bite, or hunting for an easy vegan dinner idea, this recipe delivers the perfect crunch and comforting flavor without fuss.

Middle Eastern Snack Inspiration

This recipe is inspired by some of the world’s most loved street foods—from the falafel carts of the Middle East to Indian-style chickpea fritters and Mediterranean herb patties. What makes this version unique is its simplicity. By using cooked chickpeas, fresh parsley, and aromatic cumin and coriander, these cakes come together in minutes. It’s the kind of recipe you make once and instantly add to your regular rotation.

Why You’ll Love It

• Crispy on the outside, soft and flavorful on the inside
• Totally vegan and can be made gluten-free
• Perfect for wraps, bowls, or standalone snacking
• Freezer-friendly and ideal for meal prep

Quick Grocery List

For the Chickpea Mixture:

• Chickpeas
• Red onion
• Garlic
• Ground cumin
• Ground coriander
• Smoked paprika
• Fresh parsley or cilantro
• Lemon zest and juice
• Salt and pepper

For Binding:

• Breadcrumbs or oat flour
• Ground flaxseed

For Frying:

• Olive oil or avocado oil

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
20 minutes prep
15 minutes cook
35 minutes total

Equipment Checklist:

• Mixing bowl
• fork or masher
• skillet
• spatula
• measuring tools

Dietary Adjustments:

• Use oat flour for gluten-free; flax egg keeps it vegan

Serving Size:
Serves 4 (makes 8 patties)

General Notes

• Allowing the mixture to rest helps it firm up before frying
• Chickpeas should be mashed but not pureed; some texture enhances the final product
• A non-stick or well-seasoned pan works best for frying

Crispy Chickpea Cakes with Cumin and Coriander – Easy Vegan Patties for Meal Prep or Plant-Based Appetizers

DifficultyEasy

Servings6 (makes 12 small cakes)

Prep time15 minutes

Cook time20 minutes

Total time35 minutes

Print Recipe

Pin Recipe

Ingredients:

For the Chickpea Cakes:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 small red onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp smoked paprika, (optional)
• 2 tbsp fresh parsley or cilantro, chopped
• 1 tbsp lemon juice
• 1/4 cup rolled oats or breadcrumbs
• 1 tbsp tahini or olive oil
• Salt and pepper, to taste
• 1–2 tbsp flour, (chickpea, all-purpose, or oat) to bind, if needed

For Frying:

• 2–3 tbsp neutral oil, (such as canola or avocado oil)

Instructions:

• 1

  Prepare the Chickpea Mixture

  1. In a mixing bowl or food processor, mash chickpeas until mostly broken down, leaving some texture.
  2. Add red onion, garlic, cumin, coriander, smoked paprika, parsley, lemon juice, oats or breadcrumbs, and tahini or olive oil.
  3. Mix thoroughly. Add salt and pepper to taste.
  4. If mixture is too wet to form patties, add flour 1 tbsp at a time until firm enough to shape.
• 2

  Shape the Cakes

  1. Scoop about 2 tablespoons of mixture and shape into small patties.
  2. Place shaped cakes on a plate or parchment-lined tray and chill for 10 minutes (optional but helps them hold together better when frying).
• 3

  Cook the Cakes

  1. Heat oil in a large skillet over medium heat.
  2. Fry the cakes in batches for 3–4 minutes per side until golden brown and crispy.
  3. Transfer to a paper towel-lined plate to drain.
• 4

  Serve

  1. Serve warm with lemon wedges, yogurt or tahini sauce, or tucked into a pita with greens.

Equipment

• Mixing bowl or food processor
• Skillet or frying pan
• Spatula
• Measuring cups and spoons
• Cutting board and knife

Nutrition

Calories	210
Carbohydrates	23g
Cholesterol	0mg
Fat	9g
Fiber	5g
Protein	7g
Saturated Fat	1g
Sodium	270mg
Sugar	2g
Trans Fat	0g
Unsaturated Fat	8g

Substitutions

• Swap chickpeas with white beans or black beans
• Use egg instead of flax egg if not vegan
• Panko or crushed crackers can replace breadcrumbs

Variations

• Add finely grated carrot or zucchini for more veggie volume
• Stir in crumbled feta for a Mediterranean twist (non-vegan)
• Spice it up with chili flakes or diced jalapeño

Let’s Get Cooking

Pro Tips for Each Step:

• Flax Egg: Let it sit for at least 5 minutes until it forms a gel
• Mashing Chickpeas: Don’t overdo it—leave a few chunks for texture
• Forming Cakes: If mixture is too wet, add a little more breadcrumb; if too dry, add a splash of lemon juice
• Cooking: Avoid overcrowding the pan and cook until both sides are deeply golden for max crispiness

Nutrition Breakdown (Per Serving)

• Calories: 215 — Great for a satisfying, low-calorie meal
• Carbohydrates: 27g — Provides energy from complex plant-based carbs
• Cholesterol: 0mg — Heart-healthy and cholesterol-free
• Fat: 9g — Healthy fats from olive or avocado oil
• Fiber: 6g — Helps with digestion and satiety
• Protein: 8g — A solid amount for a vegan snack or meal
• Saturated Fat: 1g — Minimal, even with frying
• Sodium: 310mg — Moderate; can reduce salt to taste
• Sugar: 3g — Naturally occurring, no added sugars
• Trans Fat: 0g — None, keeping it heart-healthy
• Unsaturated Fat: 8g — Mostly from the oil used in cooking

Storing and Reheating

• Storing: Keep uncooked patties in an airtight container for up to 2 days or freeze up to 1 month
• Reheating: Reheat in a skillet or oven at 375°F until crisp. Avoid microwaving to maintain texture
• Freezing: Freeze individually on a tray, then transfer to a bag to avoid sticking

Frequently Asked Questions (FAQ)

Q: Can I make these ahead of time?
A: Yes! Prep the mixture and refrigerate up to 2 days in advance.

Q: Can I bake these instead of frying?
A: Definitely. Bake at 400°F for 20–25 minutes, flipping halfway.

Q: What’s the best dipping sauce?
A: Garlic tahini, vegan yogurt sauce, or harissa mayo pair beautifully.

Q: Can I double the recipe?
A: Yes, and they freeze well too!

Q: Do they hold together without egg?
A: Yes, the flax egg and breadcrumbs do a great job binding.

Q: Are these spicy?
A: Not by default, but you can add spice to taste.

Engage and Share

Tried these Crispy Chickpea Cakes with Cumin and Coriander? Let us know in the comments how yours turned out! Don’t forget to rate the recipe and share your twist. Looking for more – try these other tasty dinner ideas:

• Crispy Roasted Garlic & Oregano Eggplant
• Char-Grilled Cauliflower Steaks with Rosemary Drizzle
• Grilled Argentine Chimichurri Tofu Steaks