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 pan over medium heat, heat the oil and cook 3-5 patties at a time for several minutes on each side or until golden brown.
Can be eaten alongside veggies, in a salad or wrap (delicious paired with vegan aioli or dairy-free Tzatziki!)
2 cans chickpeas (drained and rinsed)
1⁄2 onion, (chopped)
1 medium carrot (chopped)
1⁄2 cup parsley (chopped), plus more for garnish
1⁄4 cup toasted wheat germ
3⁄4 tsp baking soda
1⁄2 tsp salt
1 tsp cumin
1⁄4 tsp coriander
Pepper (to taste)
2 Tbsp fresh lemon juice
1 Tbsp oil
(Optional) serve with greens and dairy-free Tzatziki