- In a food processor, pulse the chickpeas, parsley, garlic, cumin, green chilis, salt, and black pepper just until coarsely chopped and the mixture comes together when gently squeezed.
- Once pulsed, form the mixture into patties (size the patties according to preference).
- Fry the patties in a medium-heated pan for a few minutes on each side, or until the sides have browned.
- Serve with the yogurt dip below, or whatever else may take your fancy.
* Although I didn’t do this at the time, you can do the following to get a crispy outer layer without adding on too many calories: dip each patty into an egg-white and then coat it with polenta or crushed crackerbread (e.g. Ryvita).
