A lighter, healthier version of the classic Middle Eastern dish. Makes 9-10 patties. Recipe courtesy of Arsenal Pulp Press.
In a food processor, add chickpeas, water, lemon juice, rice vinegar, garlic, cumin, turmeric, coriander, and sea salt and puree until smooth, scraping down the sides of the food processor if needed.
Add parsley and cilantro and continue to puree until mixture is chopped fairly well. Transfer mixture to a large mixing bowl, add onion and celery, and stir until well combined.
Finally, stir in chickpea or other flour, again until well combined. Place mixture in the refrigerator for a half hour or more, if possible, to help it to bind. Scoop out mixture with your hands and form into patties.
For a crispier coating, use the additional flour to coat patties on each side before frying. In a skillet lightly coated with olive oil, fry patties on medium heat for 6-8 minutes on each side, until lightly browned.
Top with Tahini or Tamari sauce.