This recipe is from our friend Chef Michael Natkin's cookbook "Herivoracious". One of the great characteristics of his recipes is that they are easy to make along with tasty success.
3 cups cooked chickpeas/garbanzo beans or 2 - 15 ounce cans, rinsed and drained
1/2 cup scallions, white and light green parts, only, very thinly sliced
5 Garlic cloves, minced
1/4 teaspoon minced fresh rosemary leaves
3/4 teaspoon sea salt
Grated zest of 1 lemon
Juice of half a lemon
One egg, lightly beaten
1/2 cup all-purpose, flour
1/4 cup homemade breadcrumbs
1/4 cup toasted sesame seeds
Rice bran oil for frying
A flaky sea salt