Chickpea Tikkis

Here's an appetizer that packs a protein punch that will keep you full until dinner. A couple of these along with some salad would also nicely serve as dinner itself.
I almost always have a few different kinds of canned beans on hand. There's so much you can do with them!

This recipe was inspired by these two recipes.

Ingredients:
(For 10-12 small tikkis)
1 can chickpeas/garbanzo beans, drained well
½ small onion, chopped into chunks
3-4 green chillis, chopped
1 tsp garlic powder
2 Tbsp all-purpose flour
1 Tbsp bread crumbs
1 egg
Salt to taste

To coat the tikkis -
2 Tbsp plain bread crumbs
2 Tbsp Parmesan cheese
Oil (for shallow-frying the tikkis)

Method:
Pulse the ingredients together a couple of times to form a coarse mixture that’s still chunky. If it becomes too sticky, add some more flour and bread crumbs.

Portion out 10-12 small balls of the mixture. Flatten each ball as much as possible on the palm of your hand without causing the tikkis to crumble. A thicker one takes longer to cook and gives you a tikki that is cooked well on the outside but is not completely done on the inside

Coat both sides with the cheese and crumbs mixture.

In a large skillet, using as little oil as possible (2-3 Tbsp), shallow-fry the tikkis. Cook each side for about 3-4 minutes on medium heat until golden brown.
Serve hot with some tomato ketchup or enjoy it with your favorite chutney. We had these with some mango chutney along with hot cups of tea.