Middle Eastern Chickpea & Herb Patties with Creamy Tahini Yogurt Dip

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

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

Form the mixture into 8-10 small patties, about 1/2 inch thick.

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the patties in the skillet.

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

While the patties cook, prepare the tahini yogurt dip: In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until smooth.

Serve the warm chickpea and herb patties immediately with the tahini yogurt dip on the side.