Photography: Bryan Gardner
Everyday Food, October 2013
- 1 can (15.5 ounces) rinsed and drained chickpeas
- 1/2 cup sliced scallions
- 1/3 cup chopped cilantro
- 1/2 cup flour
- 1 large egg
- 1 teaspoon coarse salt
- Olive oil
- Salad and lemon wedges, for serving
- In a food processor, pulse together chickpeas, scallions, and cilantro until a coarse paste forms. Pulse in flour, egg, and salt. Heat 1/4 inch olive oil in a large skillet over medium high. Add chickpea mixture to skillet, 1/4 cup at a time, pressing to form patties. Cook until golden brown on both sides, turning once, 4 to 5 minutes. Serve with salad and lemon wedges.
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