1 1/2 cups cooked chickpeas (drained and rinsed if using canned)
⅓ cup minced flat-leaf parsley
¼ cup scallions
1 large egg
⅓ cup whole wheat panko
1 tablespoon Ras El Hanout Spice&Easy blend
½ teaspoon salt
Oil (for frying)
Place chickpeas in a large bowl. Using a potato masher, mash chickpeas until almost all the chickpeas are broken down. There should be some variation in textures. Stir in the remaining ingredients and let sit while skillet is heating.
Heat a large skillet over medium heat. Add enough oil to coat the bottom of the pan. Divide the chickpea mixture into 8, ½” thick patties. Place in the hot oil and cook until crisp and golden, 4 to 5 minutes per side.
Serve as topping for salads or on their own sprinkle with feta/parsley.