Chickpea Cakes

Cake mix:

• 2 (15 oz) cans of chickpeas, drained and rinsed
• 1/2 cup green onions, chopped
• 5 cloves garlic, minced
• 1/4 tsp rosemary
• 3/4 tsp salt
• 1/2 lemon, juice and zest
• 1 egg, lightly beaten
• 1/2 cup all-purpose flour
• 1/4 cup breadcrumbs
• 1/4 cup sesame seeds, toasted
  For frying:
• ~5 Tbsp olive or canola oil
• salt to taste

1. Combine cake ingredients in food processor. Mix until uniform, but firm enough to hold together.
2. Add 2 Tbsp of the oil to a frying pan and heat. Form mix into 3-to-4-inch-wide patties. Do not make too thick or the cakes won’t cook through.
3. Cook cakes until golden-brown on each side, about 3 minutes each, adding more oil as necessary. Move finished patties to a rack or paper towel to rest and cool.

Serve with a sauce of your choice.

Taken from herbivoracious.

(Print this page.)