Makes approximately 10 cakes

2 tablespoons olive oil, plus extra for frying

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1 yellow onion, minced

2 cloves garlic, minced

2 tablespoons ground coriander

2 tablespoons ground cumin

2 tablespoons dried mint

1 teaspoon ground turmeric

2 cups cooked chickpeas

2 teaspoons salt

1 egg, lightly beaten

1 cup bread crumbs

¼ cup lime juice

3 tablespoons honey

1) Heat a large skillet and add 2 tablespoons of olive oil, followed by the onion. Saute for 5 minutes, until soft, then add the garlic, jalapeno, coriander, cumin, mint, turmeric, and cayenne, and sauté for 2 more minutes. Remove from the heat, and stir in the chickpeas. Let cool.

2) Put the mixture in a food processor and pulse until the chickpeas are broken down, but the mixture still has texture. Fold in the salt, egg, and 1/2 cup of the bread crumbs. Refrigerate the mixture for 20 minutes so it can firm up and cool completely, making it easier to form into patties.

3) In a small bowl, whisk together the lime juice, honey, and a dash of salt. Taste and adjust the seasoning to desired sweetness. Set aside.

4) Pour the remaining 1/2 cup of bread crumbs onto a plate. Form 3 tablespoons of the mixture into a ball. Flatten the ball against your palm, shaping it into a cake. Dredge the cake in the bread crumbs. Heat a skillet with 1/4 inch of olive oil. When the oil is hot, drop in several cakes and fry until golden brown, about 1 minute per side. Drain on a wire cooling rack. If you prefer to bake the cakes, preheat the oven to 425°F. Place the cakes on an oiled, parchment-lined baking sheet and brush each one with a little olive oil. Bake for 10 minutes, then rotate the pan and bake for 5 minutes, or until the cakes are brown on top and crisp. Serve hot, with the lime honey sauce on the side.

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