Savory Chickpea Cakes

3 cups cooked chickpeas (two 15 oz. cans, drained and rinsed)
1/2 cup green onions, minced
5 cloves garlic, minced
1/4 t. minced rosemary leaves
3/4 t. salt
zest of 1 lemon
juice of 1/2 lemon
1 egg, lightly beaten
1/2 cup all-purpose flour
1/4 cup homemade breadcrumbs
1/4 cup toasted sesame seeds (i didnt use seasame seeds)
oil for shallow frying
sea salt (ideally Maldon or fleur de sel) for finishing

1.Combine all ingredients in a food processor and buzz until you have a fairly uniform mixture, but before it is completely pureed. We want some texture left. You should be able to form it into a ball that holds its shape. It should be neither crumbly nor a batter. Add liquid or breadcrumbs as necessary to find the right moisture level. If you don’t mind tasting raw egg, taste a bit and adjust the seasoning as needed.
2.Heat a few tablespoons of oil in a large skillet, preferably cast-iron, over a medium-high flame. Take a golf-ball sized piece of dough, press it in your hands into a flattened 3-inch patty and place in the skillet. Repeat with as many as will fit comfortably. Fry on one side until golden brown, about 3 minutes, then flip and brown the other side. Remove to paper towels and finish with a little bit of sea salt


Serving Size: 16 small cakes

Number of Servings: 16

Recipe submitted by SparkPeople user HSALADINO.