These are delicious, but don't hold together quite well while frying. Needs more binder of some kind. Egg? Reduce aquafaba first?

Also, maybe try baking instead of frying? They then (1) won't be torn apart by the bubbling oil, and (2) would be a bit healthier. Not sure if the same crunch can still be achieved though.

master

Chickpea Bites

head of garlic

chickpeas

cumin

coriander

aleppo pepper

salt

sprig of rosemary

black pepper

onion

oven

Spread the chickpeas into a single layer on a pan. Toss with olive oil, salt, rosemary sprig, and ground black pepper. Slice the top off the head of garlic, exposing the tops of the cloves. Drizzle with olive oil, wrap with aluminum foil, and place on the pan as well. Roast in a 400F oven until crunchy, stirring occasionally, about 40 minutes.

Meanwhile, soften the diced onion with some olive oil over low to medium heat.

Put the roasted chickpeas in a food processor and pulse to form a coarse meal. Transfer to a large bowl, add the roasted garlic cloves and softened onion, season with cumin, coriander, and aleppo pepper. Add some chickpea liquid (aquafaba) to form the meal into small patties.

Fry the patties until golden and transfer to a paper towel to cool.