Crispy Cajun Chickpea Cakes (Vegan)

• 1 tablespoon oil
• 1/4 cup diced onion
• 1/4 cup diced green pepper
• 1 stalk celery, diced
• 1 (28 ounce) can chickpeas, rinsed and drained
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 pinch cayenne pepper (or more to taste)
• 1 teaspoon hot sauce (or more to taste)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons flour
• 1 tablespoon cornstarch
• salt and pepper
• oil (for frying)

1. Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.
2. Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but don't process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 minutes.
3. Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly.

oil, onion, green pepper, celery, chickpeas, thyme, paprika, cayenne pepper, hot sauce, parsley, flour, cornstarch, salt, oil

Taken from www.food.com/recipe/crispy-cajun-chickpea-cakes-vegan-503810 (may not work)