Directions

1

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak 4 to 6 hours then drain. They will increase in volume which will provide you with 2 cups.

2

Preheat oven to 375˚F (190˚C).

3

In the bowl of a food processor fitted with a steel blade place the onion, parsley, dried tomatoes, garlic, maple syrup, cumin, almonds, harissa sauce, salt, baking soda and lemon juice. Pulse the food processor until the ingredients are finely chopped.

4

Add the drained, uncooked chickpeas. Process until blended but not pureed.

5

Transfer the mixture to a large bowl, add the flour, mix well then shape into patties.

6

Heat the oil in a non-stick frying pan, add the patties then quickly fry for 3 minutes on each side until lightly golden. Continue to cook for a further 15 minutes in the oven.

7

Note: 1 tablespoon=15ml / 1 teaspoon=5ml

8

N.B. Do not use canned chickpeas for this recipe.