Preparation

• Start by rinsing and draining your canned chickpeas if you’re using them. If you’re cooking your chickpeas from dry, make sure they are fully cooked and tender. In a large mixing bowl, use a fork or a potato masher to mash the chickpeas until they are mostly smooth but still have some chunky bits for texture.
• To the mashed chickpeas, add the chopped parsley, eggs, cumin, minced garlic (or garlic powder), salt, and cayenne pepper. Mix everything together until well combined. This mixture should be thick enough to shape into patties; if it feels too wet, add a little more panko breadcrumbs until you reach the right consistency.
• Using your hands, shape the chickpea mixture into patties about 2-3 inches in diameter and about 1/2 inch thick. Place the formed patties on a plate or a baking sheet lined with parchment paper.
• Spread the panko breadcrumbs on a plate. Gently press each patty into the breadcrumbs, coating both sides evenly. This will create a crispy outer layer when fried.
• In a large skillet, heat about 1/4 inch of grapeseed oil over medium heat. Once the oil is hot (you can test it by dropping in a small piece of bread; it should sizzle), carefully add the patties to the skillet. Fry in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
• Once the patties are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Serve hot with your favorite dipping sauce or on a bed of greens for a fresh meal.