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1
Heat a large skillet and add 2 tablespoons of olive oil, followed by the onion.
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2
Saute for 5 minutes, until soft, then add the garlic, jalapeno, coriander, cumin, mint, turmeric, and cayenne, and saute for 2 more minutes.
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3
Remove from the heat, and stir in the chickpeas.
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4
Let cool.
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5
Put the mixture in a food processor and pulse until the chickpeas are broken down, but the mixture still has texture.
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6
Fold in the salt, egg, and 1/2 cup of the bread crumbs.
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7
Refrigerate the mixture for 20 minutes so it can firm up and cool completely, making it easier to form into patties.
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8
Pour the remaining 1/2 cup of bread crumbs onto a plate.
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9
Form 3 tablespoons of the mixture into a ball.
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10
Flatten the ball against your palm, shaping it into a cake.
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11
Dredge the cake in the bread crumbs.
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12
Heat a skillet with 1/4 inch of olive oil.
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13
When the oil is hot, drop in several cakes and fry until golden brown, about 1 minute per side.
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14
Drain on a wire cooling rack.
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15
If you prefer to bake the cakes, preheat the oven to 425F.
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16
Place the cakes on an oiled, parchment-lined baking sheet and brush each one with a little olive oil.
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17
Bake for 10 minutes, then rotate the pan and bake for 5 minutes, or until the cakes are brown on top and crisp.
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18
Serve hot.
