2 tablespoons olive oil, divided
1 1/2 cup onions, minced
3 cloves garlic, minced
1 teaspoon ground curry or cumin
1 cup carrot, finely chopped
1 3/4 cups cooked and drained chickpeas
1 1/2 tablespoons tahini or peanut butter
1/4 cup parsley, minced
1/3 cup chickpea or white flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 lemon, juiced
1. Heat 1 tablespoon oil and sauté the onions over medium heat, stirring frequently, until they soften, about 5 minutes. Add the garlic, curry or cumin, and carrot; sauté for 2 more minutes.
2. 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 chickpea mixture.
3. Flour your hands, shape mixture into 4 patties, and dust them with flour. Fry in 1 tablespoon 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 ghanouj.