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Gluten-Free Mediterranean Polenta and Chickpea Cakes with Herbed Tahini Sauce

Name: Gluten-Free Mediterranean Polenta and Chickpea Cakes with Herbed Tahini Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mediterranean-inspired
Ingredients: 1 cup gluten-free polenta (coarse cornmeal); 4 cups water; 1 teaspoon salt, divided; 1 tablespoon olive oil, plus more for frying; 1 (15 oz) can chickpeas, drained and rinsed; 1 small red onion, finely chopped; 2 cloves garlic, minced; 1/2 cup fresh parsley, finely chopped; 1/4 cup fresh basil, finely chopped; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Freshly ground black pepper, to taste; 1/3 cup tahini (sesame seed paste); 1/4 cup water (adjust for desired consistency); 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; 1 garlic clove, minced; 1/4 cup fresh parsley, finely chopped; 1 tablespoon fresh dill, finely chopped; Salt and pepper, to taste

By Freeflourish Editorial TeamPublished May 1, 2026 | Updated Jul 7, 2026

Mediterranean-inspired 40 mins glutenfreedairyfreefamilyfriendlymaincourseeasyappetizersidedishquickrecipes

Gluten-Free Mediterranean Polenta and Chickpea Cakes with Herbed Tahini Sauce with measured ingredients, 40-minute timing, 6-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 15 min

Cook 25 min

Total 40 min

Servings 6

Difficulty easy

Cuisine Mediterranean-inspired

Ingredients

Servings 6

1 cup gluten-free polenta (coarse cornmeal)
4 cups water
1 teaspoon salt, divided
1 tablespoon olive oil, plus more for frying
1 (15 oz) can chickpeas, drained and rinsed
1 small red onion, finely chopped
2 cloves garlic, minced
1/2 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Freshly ground black pepper, to taste
1/3 cup tahini (sesame seed paste)
1/4 cup water (adjust for desired consistency)
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
Salt and pepper, to taste

FreeFlourish Gluten-Free Family-Friendly Mediterranean Polenta and Chickpea Cakes with Herbed Tahini Sauce ingredients

Instructions

In a medium saucepan, bring 4 cups of water and 1/2 teaspoon salt to a boil.
Gradually whisk in the gluten-free polenta, stirring constantly to prevent lumps.
Reduce heat to low and cook, stirring frequently, until thickened and creamy, about 15 minutes.
Remove the polenta from heat and stir in 1 tablespoon olive oil. Set aside to cool slightly.
Meanwhile, in a food processor or blender, pulse the chickpeas until coarsely mashed but still slightly chunky.
Transfer chickpeas to a mixing bowl. Add the finely chopped red onion, minced garlic, parsley, basil, ground cumin, smoked paprika, remaining 1/2 teaspoon salt, and black pepper.
Add the slightly cooled polenta to the chickpea mixture and gently fold to combine well. The mixture should be moist but firm enough to form cakes. Refrigerate for 10 minutes to help firm up.
While the mixture chills, prepare the herbed tahini sauce: In a small bowl, whisk together tahini, water, lemon juice, olive oil, minced garlic, chopped parsley, and dill until smooth. Season with salt and pepper to taste. Adjust water for desired consistency.
Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
Form the polenta and chickpea mixture into 12 evenly sized cakes (about 2 1/2 inches in diameter and 1/2 inch thick).
Fry the cakes in batches, about 3-4 minutes per side, until golden brown and crispy on the outside. Add more olive oil as needed between batches.
Transfer cakes to a paper towel-lined plate to drain any excess oil.
Serve warm with a generous drizzle of herbed tahini sauce alongside. Garnish with extra fresh herbs if desired.