Instructions

• Fit a food processor with the metal blade. Add 3 1/2 cups cooked or canned (drained) chickpeas, 1/3 cup chopped fresh flat-leaf parsley, 2 large eggs, 1 1/2 teaspoons ground cumin, 1 teaspoon minced fresh garlic (or 1/2 teaspoon garlic powder), 3/4 teaspoon salt (or 1/2 teaspoon if salt-sensitive), and 1/2 teaspoon cayenne pepper (or start with 1/4 teaspoon if spice-sensitive).
• Pulse the mixture a few times until the chickpeas are roughly chopped and the ingredients are combined. Scrape down the sides of the bowl as needed. Stop while the mixture is still coarse—do not over-process into a smooth hummus.
• Transfer the mixture to a bowl. Stir in 1 1/2 cups panko breadcrumbs with a fork until evenly combined.
• Measure 1/4 cup of the mixture and form one test patty. Reserve the remaining mixture for the rest of the patties.
• Pour grapeseed oil into a skillet to a depth of 1/4 inch. Heat over medium until the oil is hot enough to fry.
• Fry the test patty in the center of the pan to check temperature. A correctly heated pan should brown the patty in about 2–3 minutes per side (about 5–6 minutes total). If it browns faster, the oil is too hot—lower the heat and let the oil cool. If it takes much longer to brown, increase the heat slightly.
• Taste the cooked test patty. If you want more heat or salt, add additional cayenne pepper or salt to the remaining raw mixture, mix briefly, and re-form the remaining patties using 1/4 cup of mixture per patty.
• Fry the patties in batches of up to four at a time, cooking until golden brown on both sides (about 2–3 minutes per side, depending on oil temperature). Use a slotted spoon or spatula to turn and remove the patties.
• Drain the fried patties on paper towels. Serve immediately while hot—on slider-sized buns or with desired toppings.
• Optional (baking method): Preheat the oven to 375°F. Spray a baking sheet with nonstick cooking spray and arrange the patties on the sheet. Drizzle them evenly with 1 1/2 tablespoons grapeseed oil. Bake 20 minutes, flip the patties, drizzle another 1 1/2 tablespoons grapeseed oil, and bake an additional 20 minutes, until browned on both sides.