A practical patty made by kneading boiled chickpeas with onion, parsley, and spices, then baking until crisp. Prepared without the hassle of deep-frying, this recipe comes to the table as a snack or meze.
Mash the boiled chickpeas in a bowl with a fork or food processor, then add grated onion, parsley, breadcrumbs, cumin, red pepper flakes, and salt, and knead thoroughly.
Pinch off walnut-sized pieces from the mixture and shape into patties, then arrange on a baking sheet lined with parchment paper.
Drizzle a little olive oil over the patties and bake in a preheated oven until golden on both sides, flipping once in the middle.
Important: If you wet your hands lightly while shaping the mixture, the meatballs won't stick to your hands. When baking, turn the meatballs partway through cooking so both sides brown evenly. Allergen: contains wheat (breadcrumbs).
Adding a pinch of cumin and red pepper flakes to the mixture noticeably enriches the meatballs' flavor.
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