Fragrant Persian Chickpea and Herb Patties (Kuku Nokhodi)

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, turmeric powder, salt, black pepper, and all-purpose flour to the mashed chickpeas. Mix well until all ingredients are thoroughly combined.

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. Once the oil is shimmering, carefully place the patties into the skillet, ensuring not to overcrowd the pan.

Cook the patties for 4-6 minutes per side, or until they are golden brown and crispy. 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 a fresh salad.