Not quite Le Marias: Chickpea patties

While I was studying abroad in Paris one of my favorite places was Le Marias. This area was historically known as the Jewish quarter and has some of the best Mediterranean/Eastern Europe restaurants in the city. The falafels were amazing. I have yet to find the equivalent in the US. Below is a recipe I found at http://www.realsimple.com. It is not quite a falafel but is easy to make and had the same Mediterranean vibe. You can have it in a pita with Tzatziki or as a part of a big Greek Salad.

Ingredients:
1 15.5-ounce can chickpeas, rinsed
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
1/4 teaspoon ground cumin
Kosher salt and black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil

1 In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.

2 Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.

They came out a bit dry but were still go a day later and reheated in the microwave.