• frying pan
• wooden spoon
• large bowl
• potato masher or food processor
• small bowl
• spatula

• 2 T olive oil
• 1½ c onions, minced
• 3 cloves garlic, minced
• 1 t ground cumin
• 1 c carrot, finely chopped
• 1¾ c cooked and drained chickpeas
• 1½ T tahini or peanut butter
• ¼ c parsley, minced
• 1/3 c chick pea or white flour
• ½ t baking soda
• 1 t salt
• juice from ½ lemon

Transfer to large bowl or food processor and add the chickpeas. Mash or process until mushy. Stir in tahini and parsley.

Combine the flour, baking soda, and salt in the small bowl, then stir into chickpeas.

Flour your hands, shape mixture into four patties, and dust them with flour. 

Fry in 1 T oil over medium-low heat for 1 minute, until just beginning to brown. Flip, fry 2 minutes, flip again, and fry 1 one minute (2 minutes total per side). Splash with a bit of lemon juice and serve. These are wonderful topped with hummus or baba ganouj.