1 16-oz can of garbanzo beans with liquid
2 tablespoons tahini (sesame butter)
1½ cup finely-grated carrots
3 tablespoons organic whole wheat flour
½ cup finely-chopped onion or 2 tablespoons onion flakes
1 teaspoon minced fresh garlic or ½ tsp garlic granules
1 tablespoon dill seed
½ tsp salt
Blend garbanzos and tahini in blender/ food processor until smooth. Transfer mixture to a medium-size bowl.
Add the remaining ingredients and mix well. Spray a grill or frying pan with oil. With a one-third cup ice cream scoop, drop portions of the mixture onto a medium-hot pan.
Press each mound with a fork to flatten into a patty. Pull in any straggling grated carrot bits to straighten the edges.
Cover and fry over medium-low heat until lightly browned underneath. Flip patties with a turner.
Cover the pan and brown on the other side. Serve hot.