Mediterranean Salad with Crispy Chickpea Patties | Oven-Baked

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.

Drain the chickpeas in a sieve, rinse thoroughly with cold water, and pat dry with paper towels. Peel the red onion and garlic. Finely chop one half of the red onion (set the other half aside for the salad). Finely grate or press both garlic cloves. Wash the flat-leaf parsley, shake dry, and chop finely (reserve one third for the garnish).

Place the chickpeas in a bowl and coarsely mash with a fork or potato masher. Add the chopped onion half, pressed garlic, two thirds of the chopped parsley, smooth wheat flour, ground cumin, a little salt, and freshly ground pepper. Mix in 1 tbsp of olive oil and knead everything into a mouldable mixture. Form 6–8 equal-sized patties with your hands.