Place onion, garlic, jalapeño and cilantro (or parsley) in a food processor and pulse until uniformly chopped. Add chickpeas, cumin, coriander, baking soda and salt. Process until well combined. Transfer to a medium bowl. Stir in breadcrumbs. Cover and refrigerate for 20 minutes. (This allows the breadcrumbs to absorb excess moisture.)Advertisement
Preheat oven to 375 degrees F. Using generous 1/3 cup per patty, form the chickpea mixture into four 3-inch-diameter patties.
Heat oil in a large skillet over medium heat. Add the patties and cook until golden and crispy, about 4 minutes per side. Carefully transfer the patties to a baking sheet; bake until heated through and slightly puffed, about 15 minutes. Serve the patties on buns.
To make ahead: Prepare patties through Step 2 and refrigerate for up to 1 day.
2 1/2 starch, 1/2 fat, 1/2 lean protein, 1/2 vegetable