Adapted from Herbivoracious by Michael Natkin
These little chickpea cakes are versatile; you can serve them as an appetizer, a side dish on an entree plate, or as the protein-packed star of the show. They are somewhat like a pan-fried falafel, but without the benefit of a deep-fried crust, so we amp up the internal flavoring. Try them with Tomato Jam with Rosemary and Saffron* for a big flavor combination.
The basic recipe is vegetarian. You could use an egg-replacer if you