1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry
1/3 cup (15 g) chopped fresh parsley (or sub cilantro)
4 cloves garlic, minced
2 shallots, minced (~ 3/4 cup, 65 g | or sub white onion)
2 Tbsp (17 g) raw sesame seeds (or sub finely chopped nuts, such as pecans)
1 1/2 tsp cumin, plus more to taste
1/4 tsp each sea salt and black pepper, plus more to taste
OPTIONAL: Healthy pinch each cardamom and coriander
3-4 Tbsp (24-31 g) all purpose flour (or sub oat flour or gluten free blend with varied results)
3-4 Tbsp (45 - 60 ml) grape seed oil for cooking (or sub any neutral oil with a high smoke point)
OPTIONAL: Panko bread crumbs for coating (see instructions)
Garlic Dill Sauce for serving (found within the Mediterranean Baked Sweet Potato Recipe)