Middle Eastern Chickpea and Herb Patties with Tahini Dip

In a medium bowl, mash the drained chickpeas with a fork until mostly smooth but still with some texture.

Add chopped parsley, cilantro, minced garlic, cumin, salt, pepper, and flour to the mashed chickpeas. Mix well until combined.

Form the mixture into 8 small patties, about 1/2 inch thick.

For the tahini dip, whisk together tahini, lemon juice, and water in a small bowl until smooth and creamy. Add more water if needed to reach desired consistency.

Heat olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the patties in the skillet.

Cook the patties for 5-7 minutes per side, or until golden brown and heated through.

Serve the warm chickpea and herb patties immediately with the creamy tahini dip.