Step 1

Process the artichokes and chickpeas. Into a food processor, add the drained chickpeas and pulse 6 to 8 times until they are chopped but chunky. Make sure you scrape down the sides and along the bottom edge with a rubber spatula after every 2 pulses to prevent the chickpeas from forming a paste. Transfer to a large bowl.

Step 2

Dry and process the artichokes. Using a clean kitchen towel, place the drained artichokes in the center, pull the corners together, and twist and squeeze over the sink to remove as much liquid as possible. Transfer the artichokes to the food processor and pulse 6 times until chopped and chunky but still holding some shape, being careful not to over-process. Transfer to the bowl with the chickpeas.

Step 3

Make the mixture. To the bowl with the chickpeas and artichokes, add the breadcrumbs, scallions, celery, roasted red pepper, reserved chickpea water, cornstarch, parsley, dill, Dijon mustard, lemon zest and juice, garlic powder, Aleppo pepper, smoked paprika, and kosher salt. Use your hands to combine until the dry ingredients have moistened and everything is evenly dispersed. Place the bowl in the fridge while you make the coating.

Step 4

Get the coating ready. To a shallow bowl or pie plate, add the breadcrumbs, kosher salt, and freshly cracked pepper. Combine the mixture using your hands, making sure the cornstarch is evenly dispersed.

Step 5

Form the patties. Remove the artichoke and chickpea mixture from the fridge. Grab a small handful of the mixture and squeeze it, it should clump together. If it doesn’t hold its shape, return to the fridge for 30 minutes. Scoop about a 1/3 cup of the mixture into your hand, and press firmly to shape into a disk about the size of a hockey puck (or a small hamburger patty about ½-inch thick). Do this until all the mixture has been shaped. You should have about 12 patties.

Step 6

Coat the patties. Place one patty at a time in the breadcrumb mixture and gently press into the breadcrumbs so all sides are covered. Once coated, place it on a large plate. Repeat until all the patties are coated.

Step 7

Cook the cakes. Set a paper towel-lined plate near your stove. Set a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan, about 3 tablespoons. Swirl to coat the bottom of the pan. Once the oil is shimmering, add the cakes in a single layer. Be careful not to crowd them; you may have to do this in batches. Cook for about 3 to 5 minutes until golden brown, pressing down lightly with a spatula to ensure even heat contact is made on the pan. Flip and cook the other side for 3 to 5 minutes, adding another tablespoon of oil if needed. Repeat until all the cakes are cooked, transfering to the prepared plate as you go.

Step 8

Plate up. Serve with lemon wedges and tzatziki.