Falafel Burgers

Olive oil
1 cup carrot, shredded
1/2 cup green cabbage, shredded
1 3/4 cups (1 15-ounce can) cooked and drained chickpeas
1/3 cup unbleached flour
1 teaspoon salt
1 teaspoon ground cumin seeds
1 1/2 tablespoons tahini or peanut butter
1/4 cup fresh parsley, minced
1/2 teaspoon baking soda
1/2 lemon

In a skillet, combine 1 tablespoon of the olive oil with the shredded cabbage over medium heat. Cook, stirring occasionally until it is slightly brown. Add cumin and carrot, and cook 2 minutes more. Transfer the mixture to a large bowl.
Add the drained chickpeas, and mash them with a potato masher or chop them in a food processor until they are broken down and unidentifiable. Add the tahini or peanut butter and the parsley. In a smaller bowl, combine the flour, baking soda, and salt. Add the mixture to the large bowl, and stir well.
With floured hands, form four patties from the chickpea mixture, then lightly dust the burgers with flour. Heat a skillet over medium-high heat, and add 1 teaspoon olive oil. Turn the heat to medium-low, and add the patties. After about 1 minute, or when they have just begun to brown, flip them. Cook them about 2 minutes more on the other side. Then flip them back onto the first side, and cook another minute. They should be a deep golden brown on both sides. (They burn easily, so watch them well.) Remove the burgers from the skillet, and squeeze a bit of lemon juice onto each. Serve immediately.

Good with: falafel is great on a bulky or Kaiser roll with nothing but mustard and fresh tomato.