1/8 cup canola oil or olive oil
1/2 medium red onion
2 cloves of garlic, minced
1 jalapeno pepper, minced
2 teaspoons curry powder
1 teaspoon cumin
1 (15 3/4 oz) can chickpeas, rinsed and drained
1/4 cup chickpea flour
1/2 cup dried bread crumbs
1/2 cup fresh cilantro, minced
3 scallions, minced
Juice of 2 limes
Salt to taste
Extra chickpea flour for dusting cakes
On the stovetop, saute the onion, garlic, jalapeno, curry powder, and cumin for 3 minutes. Transfer the mixture to the food processor and mix for 20 seconds until coarsely chopped. Add chickpeas, chickpea flour, bread crumbs, cilantro, scallions, lime juice, and salt. Mix for 20 seconds more or until a thick paste (below) forms. If you have a small processor like mine, you'll need to do this in batches.
From here, you can choose the size of patties you want to make. I went for silver dollar sized so there would be more crunchy surface area. Form the paste into your desired patty size and dust each size with flour. If you are cooking them on the stove top, heat a nonstick pan over medium heat. Put a thin layer of oil in the pan and fry on each side for about 4 minutes or until golden brown. If you are cooking them in the oven, preheat the oven to 375F. Spray the patties with cooking spray and bake for 10 minutes, turning them halfway through.
I served them with Thai chili sauce and peanut sauce. It would also be good with a curry sauce.
I will need to work on my food photography skills! This batch was made in the oven. Next time I'm going to try to fry them.
From my favorite cookbook: The Whole Foods Market Cookbook: A Guide ot Natural Foods with 350 Recipes
[I got this before I knew what Whole Foods was so don't hold it against the book that it's Whole Foods!]