Turkish Nohut Köfte Salad | Crispy Chickpea Patties

Drain the chickpeas in a sieve, rinse thoroughly with cold water, and pat dry with paper towels. Finely chop the garlic cloves. Finely mince a small portion of the fresh parsley.

In a bowl, roughly mash the dried chickpeas with a fork or a potato masher, leaving some pleasant texture. Thoroughly knead in the garlic, chopped parsley, wheat flour, cumin, sweet paprika powder, chilli flakes, salt, and pepper until a well-mouldable mixture forms. Let rest for 5 minutes.

With moistened hands, shape the mixture into about 8 to 10 small, flat patties (köfte). Heat approx. 2–3 tbsp of the olive oil in a non-stick pan over medium heat. Fry the köfte for 3–4 minutes on each side until golden brown and delightfully crispy, then drain briefly on paper towels.