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.