· 2 15-oz cans garbanzo beans, drained and rinsed
· ½ cup finely chopped onion
· 1 medium carrot, finely chopped
· ½ cup chopped parsley, plus more for garnishing
· ¼ cup toasted wheat germ
· ¾ t. baking soda
· ½ t. salt
· 1 t. cumin
· ¼ t. coriander
· pinch cayenne pepper
· 2 T. freshly squeezed lemon juice
· 1 T. oil
In a food processor, puree 2 cups of the garbanzo beans, the onion, carrot, parsley, wheat germ, baking soda, salt, cumin, coriander, cayenne pepper and lemon juice until creamy and well combined. Add the remaining garbanzo beans and pulse several times until mixture is combined but there are still pieces of garbanzos left intact. Using your hands, form about 15-20 2” patties. Place on a plate or baking sheet lined with parchment and refrigerate for 15-20 minutes.
In a heavy bottomed skillet over medium heat, heat the oil and cook 3-5 patties at a time for several minutes on each side or until golden brown. Serve warm, with greens and dairy-free Tzatziki if desired. Garnish with fresh parsley sprigs.
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