Ingredients
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1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
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1 small carrot, chopped
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1 garlic clove
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1 small onion, chopped
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2 large eggs
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1 teaspoon kosher salt
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⅓ cup breadcrumbs (whole grain preferred)
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2 teaspoons sesame seeds (toasted preferred)
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1 tablespoon oil
Instructions
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Prepare the mixture. Place the garbanzo beans, carrot, garlic, onion, eggs, and salt in a food processor. Pulse until combined. The mixture should be mostly blended but can retain a little texture.
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Add the breadcrumbs and sesame seeds. Transfer the mixture to a bowl. Stir in the breadcrumbs and sesame seeds until evenly incorporated.
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Shape the patties. Scoop about ¼ cup of mixture into your hands and shape into patties. An ice cream scoop works well for portioning. The mixture will be moist, so handle it gently.
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Heat the oil. Add the oil to a large sauté pan and heat over medium-high heat.
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Cook the first side. Place the patties in the pan, leaving space between them. Cook for about 5 minutes, until the bottoms are golden and firm enough to flip.
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Flip and finish cooking. Carefully turn the patties, reduce the heat to low, and cook for another 5 minutes.
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Serve. Transfer to a plate and serve warm with your favorite toppings or dipping sauce.
Notes
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Drain the chickpeas well: Excess moisture can make the mixture too soft to shape.
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Don’t overprocess: A little texture helps the patties hold their shape and gives them a better bite.
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Handle gently: The mixture is naturally moist, so use a scoop and lightly dampened hands when forming patties.
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Avoid overcrowding: Cook in batches if necessary to allow the patties to brown evenly.
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Let them firm up: If the mixture feels too loose, refrigerate it briefly before shaping.
