Egyptian Spiced Chickpea and Vegetable Patties

In a large bowl, mash the drained and rinsed chickpeas with a fork or potato masher until mostly smooth but still with some texture.

Add the finely chopped onion, fresh parsley, minced garlic, ground cumin, ground coriander, cayenne pepper (if using), and salt to the mashed chickpeas. Mix well to combine all ingredients.

Stir in the all-purpose flour until just incorporated. This will help bind the patties.

Divide the mixture into 8 equal portions and shape each portion into a flat, round patty, about 1/2 inch thick.

Heat the vegetable oil in a large non-stick skillet over medium heat.

Carefully place the patties into the hot skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.

Cook for 4-6 minutes per side, or until golden brown and heated through. Adjust heat as needed to prevent burning.

Remove the cooked patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil.

Serve warm with a side of yogurt sauce or in a pita bread.