2 c  Chickpeas, cooked
1/2 c  Parsley
1/4 c  Tahini
2    Garlic cloves, minced
1/4 c  Dried milk
1    Beaten egg
1/2 ts Dry mustard
1 ts Cumin
1/2 ts Chili powder
Celery salt to taste
Salt & pepper to taste
1 ts Worcestershire sauce
Oil as needed

Preheat oven to 350F. Puree beans & parsley in a blender. Put in a bowl &
add the other ingredients except the oil. Mix well & spoon onto a baking
sheet. Flatten each patty & brush with oil. Bake until crusty & golden,
about 15 minutes. This can be re-heated once cooked by frying in hot oil
with some seasonings in the oil.