Step 1

Peel and slice potato into chunks. Boil potatoes in water over medium heat until just able to be pierced with a fork.

Step 2

Peel and dice the onion. Mince the garlic. Wash and dry parsley and chop.

Step 3

Heat 1 Tbsp. olive oil in a large pan over medium heat. Add the garlic and onion, cooking for 5-7 minutes, stirring regularly until they begin to turn brown.

Step 4

Add the cumin, pepper, and celery seed. Cook for an additional minute and remove from heat.

Step 5

Drain the potatoes, reserving a small amount of the liquid.

Step 6

In a large bowl, combine the onion and spice mixture, chickpeas, cooked potato, almond flour, chopped parsley, and salt. Mash together with a potato masher or food processor until well combined.

Step 7

If the mixture is too dry, add some of the reserved liquid from the potatoes 1 Tbsp. at a time. If the mixture is too soft, add more almond flour as needed.

Step 8

Oil your hands and form the mixture into 6 patties.

Step 9

Preheat oven to 400°F. Line a baking tray with parchment.

Step 10

Coat the patties in oil and bake for 12-14 minutes on the first side until golden brown. Flip and cook for 10 minutes on the second side.

Step 11

Top with desired toppings and serve.

Step 12

Heat 2 Tbsp. olive oil in a large frying pan or cast iron over medium-high heat.

Step 13

Cook 2-3 patties at a time for about 3 minutes per side until a golden-brown crust forms.

Step 14

Top with desired toppings and serve.