1. Add the olive oil, onion, and garlic to a medium skillet. Cook until the onions are translucent and sizzling, 3-4 minutes.
2. Place the chickpeas in a microwave safe bowl and heat 1-2 minutes, until warm. Add the cooked onions, garlic, warm chickpeas, lemon juice, chickpea flour, parsley and spices to a food processor or blender. Blend until the mixture is smooth but still thick/dense. If the mixture is not thick enough to pick up and form a patty, add enough chickpea/oat flour until it is.
3. Pour the 1/4 cup flour set aside for coating into a bowl. Take the mixture and form balls with your hands. Flatten the balls into patties and dip them in the flour bowl (this is called “dredging”).
4. Heat a few Tablespoons of oil over a medium flame. When the oil starts to sizzle, add the patties. Cook 3-4 minutes on each side, or until the outside is crispy.
Serve dat sheezy on a bun, with a salad & sprinkled with fresh parsley, or eat it just as is. I think you’ll like it. I made a pepper/peach/spinach with Sweet & Tangy Balsamic Dressing. This chickpea goodness paired with fruity salad = perfection.