- 1 15.5 ounce can chickpeas, rinsed and drained
- 4 tbsp dried parsley
- 1 clove garlic, chopped
- 1/4 tsp cumin
- salt and black pepper, to taste
- 2 tbsp. all-purpose flour
- 2 tbsp. olive oil
In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into five 1/2-inch-thick patties and coat with the flour, tapping off excess. Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.