1/3 cup (75 mL) extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 tsp (5 mL) ground cumin
1/4 cup (50 mL) chopped fresh parsley
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 egg
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
Yogurt Dill Dip:
1/2 cup (125 mL) Balkan-style plain yogurt
1 tbsp (15 mL) chopped fresh dill
1 pinch salt
1 pinch pepper
Preparation:
Yogurt Dill Dip:
Line sieve with cheesecloth and set over bowl; add yogurt. Let drain in refrigerator for 1 hour. Discard liquid; scrape yogurt into small bowl. Stir in dill, salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 days.)
Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onion, garlic and cumin, stirring, until onion is softened, about 2 minutes. Stir in parsley; set aside.
In food processor, puree chickpeas until smooth. Transfer to large bowl; mix in onion mixture, egg, flour, salt and pepper. Form by heaping tablespoonfuls (15 mL) into 1/2-inch (1 cm) thick patties.
In large skillet, heat remaining oil over medium heat; fry patties, in batches and turning once, until golden, about 2 minutes per side. Drain on paper towel-lined plate. (Make-ahead: Let cool. Arrange in single layer on baking sheet; cover with plastic wrap and refrigerate for up to 1 day. Reheat in 375°F/190°C oven for 6 to 7 minutes.)
Serve patties with yogurt dill dip.