I ignore the directions and mix this way: Throw 2/3 can chickpeas into the blender with the onion, garlic, two tablespoons peanut butter, parsley, lemon juice and olive oil. Puree. In a large bowl, mash the remaining third chickpeas into a rough mash with a potato masher/squisher. Add the seasonings, baking powder, egg and stir to combine. Dump in the puree'd stuff and then mix well. Add bread crumbs until mix is on the stiff side (think caulk/spackle) and not sticky to the touch. I use a #40 cookie scoop to portion and then pat into little flat patties (instead of the traditional ball shape) and then fry in oil. I use about 1/4C olive oil for the whole batch and they come out crispy, not soggy with oil.

Reviewed On: Jul. 11, 2007

So Very Good! I followed other reviewers and did the redwine/veg broth thing and ricotta/mozz instead of cottage cheese. Topped with a feta/mozz mix and this was FAB! The meatatarian hubby loved it.

Reviewed On: Mar. 2, 2005

I've made this twice now. I didn't have the tomatoes w/garlic, so I sauteed onions and garlic in a bit of olive oil before throwing in the spinach. I also added a 1/2 C white wine with the tomatoes. The second time I made this, I made more sauce and it was perfect! Thanks for such a yummy and quick recipe!!

Reviewed On: Oct. 30, 2004