Ingredients
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1 tablespoon oil
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1/4 cup diced onion
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1/4 cup diced green pepper
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1 stalk celery, diced
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1 (28 ounce) can chickpeas, rinsed and drained
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1 teaspoon dried thyme
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1 teaspoon paprika
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1 pinch cayenne pepper (or more to taste)
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1 teaspoon hot sauce (or more to taste)
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2 tablespoons chopped fresh parsley
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2 tablespoons flour
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1 tablespoon cornstarch
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salt and pepper
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oil (for frying)
Instructions
- Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.
- Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but don't process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 minutes.
- Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly.