Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 3/4 cup fresh peas, shelled (or frozen peas, defrosted)
• 1/2 medium red onion, chopped
• 2 cloves garlic
• 1 tablespoon lemon juice
• 1/4 cup fresh parsley leaves
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon baking soda
• 2 tablespoons all-purpose flour
• Canola or vegetable oil, for frying

1. If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.
2. Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.
3. Heat about 1 inch of neutral oil in a skillet over medium heat, until it reaches 350°F.
4. Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.