Ingredients

makes about 20

　　7 tablespoons extra-virgin olive oil

　　1 onion, finely diced

　　2 tablespoons sesame seeds

　　1 tablespoon ground cumin

　　Pinch of cayenne pepper

　　1 can (15 1/2 ounces) chickpeas, rinsed and drained

　　2 tablespoons fresh lemon juice

　　1 large egg white

　　1 teaspoon coarse salt, plus more for seasoning

　　5 tablespoons all-purpose flour

　　Tzatziki, for serving (opposite)

　　

Step 1

In a medium sauté pan, heat 3 tablespoons of the oil over medium heat. Add the onion; cook, stirring, until soft and translucent, about 3 minutes. Add the sesame seeds, cumin, and cayenne; cook, stirring, until the sesame seeds have begun to brown lightly and the spices are very fragrant, about 2 minutes; set aside.

　　

Step 2

In a food processor, combine the chickpeas, lemon juice, egg white, salt, and 1 tablespoon of the oil. Pulse several times to form a semismooth paste. Transfer to a large bowl; stir in the onion mixture. Fold in the flour until just combined. Using your hands, form the batter into 1 1/4-inch patties, each about 1/3 inch thick.

　　

Step 3

In a 12-inch sauté pan, heat 2 tablespoons of the oil over medium-low heat. Cook half the patties, without flattening, until golden brown, about 3 minutes per side. Transfer the patties to a paper-towel–lined plate, and season with salt. Repeat with remaining patties and tablespoon oil. Serve immediately with tzatziki.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.