Chickpea Cakes

Directions

1. 1
   Heat a large skillet and add 2 tablespoons of olive oil, followed by the onion.
2. 2
   Saute for 5 minutes, until soft, then add the garlic, jalapeno, coriander, cumin, mint, turmeric, and cayenne, and saute for 2 more minutes.
3. 3
   Remove from the heat, and stir in the chickpeas.
4. 4
   Let cool.
5. 5
   Put the mixture in a food processor and pulse until the chickpeas are broken down, but the mixture still has texture.
6. 6
   Fold in the salt, egg, and 1/2 cup of the bread crumbs.
7. 7
   Refrigerate the mixture for 20 minutes so it can firm up and cool completely, making it easier to form into patties.
8. 8
   Pour the remaining 1/2 cup of bread crumbs onto a plate.
9. 9
   Form 3 tablespoons of the mixture into a ball.
10. 10
    Flatten the ball against your palm, shaping it into a cake.
11. 11
    Dredge the cake in the bread crumbs.
12. 12
    Heat a skillet with 1/4 inch of olive oil.
13. 13
    When the oil is hot, drop in several cakes and fry until golden brown, about 1 minute per side.
14. 14
    Drain on a wire cooling rack.
15. 15
    If you prefer to bake the cakes, preheat the oven to 425F.
16. 16
    Place the cakes on an oiled, parchment-lined baking sheet and brush each one with a little olive oil.
17. 17
    Bake for 10 minutes, then rotate the pan and bake for 5 minutes, or until the cakes are brown on top and crisp.
18. 18
    Serve hot.