Middle Eastern Chickpea and Herb Patties with Tahini Drizzle

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

Add the chopped parsley, cilantro, minced garlic, ground cumin, salt, and 1 tablespoon of olive oil to the mashed chickpeas. Mix well to combine.

Stir in the all-purpose flour until just combined. Form the mixture into 8 small patties, about 1/2 inch thick.

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Cook the patties for 4-5 minutes per side, or until golden brown and heated through.

While the patties cook, prepare the tahini drizzle: In a small bowl, whisk together the tahini, lemon juice, and 1 tablespoon of water until smooth. Add more water, 1 teaspoon at a time, if a thinner consistency is desired.

Serve the warm chickpea and herb patties immediately, drizzled generously with the tahini sauce.