In a food processor, puree 2 cups of the garbanzo beans, the onion, carrot, parsley, wheat germ, baking soda, salt, cumin, coriander, cayenne pepper and lemon juice until creamy and well combined.
Add the remaining garbanzo beans and pulse several times until mixture is combined but there are still pieces of garbanzos left intact.
Using your hands, form about 15-20 5cm patties.
Place on a plate or baking sheet lined with parchment and refrigerate for 15-20 minutes.
In a heavy bottomed skillet over medium heat, heat the oil and cook 3-5 patties at a time for several minutes on each side or until golden brown.
Garnish with fresh parsley sprigs.
Serve warm, with greens and dairy-free Tzatziki if desired.
- 2 can garbanzo beans, drained and rinsed
- 1⁄2 onion, finely chopped
- 1 medium carrot, finely chopped
- 1⁄2 C chopped parsley, plus more for garnish
- 1⁄4 C toasted wheat germ
- 3⁄4 tsp baking soda
- 1⁄2 tsp salt
- 1 tsp cumin
- 1⁄4 tsp coriander
- Pinch of cayenne pepper
- 2 Tbsp fresh lemon juice
- 1 Tbsp oil
Serve with: greens and dairy-free Tzatziki