Makes 6 burgers
Why deep-fry falafel balls when you can make tasty patties in almost no time? Traditionally, falafel is made with parsley, but we skipped it here—it turns the burgers a lurid green. Consider mincing fresh parsley leaves, mixing them with vinegar and a little salt, and serving as a condiment for bunless, “open-faced” burgers. Or serve in pita pockets with chopped tomatoes and a squeeze of lemon juice. In either case, add some sour cream or plain yogurt if desired.
2 tablespoons olive oil, plus more as necessary
½ cup finely chopped yellow onion
Up to 2 teaspoons minced garlic
One 15-ounce can chickpeas, drained and rinsed
½ cup roasted unsalted cashews
½ cup rolled oats (certified gluten-free if that is a concern)
1 large egg
½ teaspoon ground cardamom
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
½ teaspoon table salt
¼ teaspoon ground black pepper
1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the onion and garlic; cook, stirring often, until softened, about 3 minutes. Transfer to the bowl of a food processor fitted with the chopping blade. Set the skillet aside for cooking the patties; do not wash it.
2. Add the chickpeas, cashews, oats, egg, cardamom, cumin, cinnamon, salt, and pepper to the bowl of the food processor. Process, scraping down the inside of the bowl occasionally, until the mixture forms a coarse paste. Scrape down the sides and remove the blade.
3. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. With clean, wet hands, form the chickpea mixture into 6 patties. Slip each into the skillet, working with only as many as will fit the pan without crowding, and cook for 7 minutes, turning halfway through, until set and crispy on the top and bottom. If the skillet is exceptionally dry, add a tablespoon of oil for each additional batch.