What You’ll Need
- food processor
- non-stick skillet or baking sheet lined with parchment paper
- 1 can chickpeas (drained and rinsed – about 2 cups)
- 1/4 cup whole wheat bread crumbs
- 2 tbsp whole wheat flour
- 1 medium sized onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp baking powder
- 1 tsp cumin
- 1 tsp coriander
- 1/4 tsp cayenne
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1/2 tsp salt
- a big pinch of black pepper
- approximately 2 tsp of vegetable oil (optional – for frying)
In a food processor combine chickpeas and bread crumbs, pulse until chickpeas are chopped. Add the remaining ingredients (not the oil!) and process, scraping down the sides as needed until the mixture is well combined, and fairly smooth. Refrigerate for 30 minutes or longer.
Shape the batter into 1 1/2-inch balls and then flatten slightly.
You can cook these in a non-stick skillet without oil, you can baked them, or you can fry them. I like to use a non-stick skillet and cook them in just 1 tsp of oil. Heat your skillet (and oil) to medium high, add the patties (you’ll need to do a couple of batches depending on the size of your skillet) and cook for about 3-4 minutes on each side, until browned. Keep an eye on them, they might need a little less or a little more time.