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Ingredients
 
3 Tbsp olive oil                         
1 tsp salt 
½ medium onion, minced                                       
2 – 15 oz cans chickpeas, drained            
1 carrot, minced                                                                
2 Tbsp cornmeal or bread crumbs
1 stalk celery, minced                           
2 Tbsp fresh lemon juice
½ green bell pepper, minced
1 lemon, cut into wedges
4 cloves garlic, minced
1 Tbsp dried dill
 
 
Directions
In a large skillet, heat 1 Tbsp oil. Add onion, carrot, bell pepper, celery, and garlic and cook, stirring often, until onions are translucent, about 5-7 minutes. Push vegetables to side of skillet.
Add 1 tsp oil to skillet, heat then add dill and salt. Cook, stirring dill constantly, for about 30 seconds. Mix dill with the vegetables and remove skillet from heat.
In a large bowl, combine vegetable-herb mixture and chickpeas. Mix in cornmeal and lemon juice. Work mixture with your hands until ingredients are well mixed and chickpeas no longer keep their form. Shape into 10 patties.
Heat remaining oil in a large, nonstick frying pan and fry patties until crispy and brown, about 5 minutes on each side. Serve with lemon wedges.