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Process chickpeas in food processor until they are broken up into smaller pieces.
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Add onion, parsley, salt, red pepper flakes, garlic, and cumin, and process until combined.
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Add baking powder and flour, 1/4 cup at a time, and pulse. Add enough flour so that dough forms into a ball (mixture will still be a little sticky).
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Put mixture in separate bowl and refrigerate for 2 hours or freeze for 20 minutes.
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Over medium heat add oil to pan and wait for it to get very hot. Form small patties and cook until lightly browned on both sides.
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** I served this with gluten-free pita bread, diced scallions, sliced tomatoes, chopped parsley, yogurt sauce and tahini sauce
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Directions for the Yogurt Sauce
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Mix everything together.
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Tahini Sauce
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Whisk together tahina, lemon juice and garlic powder until smooth.
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Add water a little at a time while continuing to whisk mixture.
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Add salt and parsley.