Ingredients
- 1 can (10 ounce) garbanzo beans (no-salt added chickpeas, drained and rinsed, 540ml)
- 1/2 cup diced red onion
- 3 tablespoons minced fresh parsley
- 3 tablespoons minced fresh cilantro
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon tahini
- 3 to 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/8 to 1/4 teaspoon cayenne
- 2 tablespoons olive oil (divided, or coconut oil)
How to Make
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Step 1: Add all ingredients except olive oil to the bowl of a food processor.
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Step 2: Pulse on and off, occasionally scraping down the sides of bowl, until mixture is the consistency of very thick cookie dough.
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Step 3: Transfer mixture to a bowl, cover with plastic wrap and refrigerate for at least 1 hour (it will firm up).
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Step 4: Using about 2 tbsp "dough" per patty, for mixture into 15 balls.
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Step 5: Using your hands, flatten ball slightly to form 2" patties.
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Step 6: Heat 1 tbsp oil in a 10" skillet over medium heat.
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Step 7: Add half the patties to skillet.
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Step 8: Cover and cook for about 3-4 minutes per side, until patties are lightly browned and heated through.
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Step 9: Be careful not to burn them.
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Step 10: Remove patties from skillet and keep warm.
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Step 11: Cook remaining patties in remaining oil.
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Step 12: Patties will firm up a bit if left to cool slightly before serving.
We hope you enjoy this recipe!
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