Prep: 1. Roughly chop: onion, parsley, mint. Smash garlic cloves. 2. Drain and rinse the beans. Make: 1. Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl. 2. Place remaining chickpeas in food processor with garlic, onion, herbs, spices, baking soda, salt, and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to bowl with chopped chickpeas. 3. Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge 30 minutes. 4. Heat oil in skillet. 5. Drop heaping tablespoons of batter into skillet and press into 2-inch-round patties. 6. Cook, turning once, until browned on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain. Serve: With pita bread, sliced tomatoes and red onion, romaine leaves, and store-bought tahini dressing. (or make the Vegan Tahini dressing in the Gatheredtable Library)
For a spring twist, substitute fresh green peas for half the chickpeas and omit the first step.