• prep: 15 min
• cook: 15 min
• total: 30 min

servings:

• 1/2 yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/3 cup chopped fresh parsley
• 1/3 cup dill (optional)
• 1/3 cup mint (optional)
• 1 15-ounce can chickpeas, rinsed, drained and patted dry
• 1 cup cooked quinoa
• 1 1/2 tsp cumin
• 1 tsp baking powder
• 1 tsp coriander (optional)
• 1/2 tsp cayenne (optional)
• 1 tsp cardamom (optional)
• 1/4 tsp each sea salt and black pepper, plus more to taste
• 1/2 squeeze lemon
• 4 Tbsp garbanzo flour or flour of choice
• 3-4 Tbsp oil
• Panko breadcrumbs for coating, optional
• 1/3 cup dill
• 1/2 cup vegan sour cream
• 2 cloves garlic, minced
• 1/4 tsp salt

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