Chickpea Cutlets

2 cans chickpeas, drained and rinsed
1/2 cup walnuts
1 T ground flax seeds, mixed with 3 T warm water
2 T tehina
2 T lemon juice
2 cups cooked rice
1/2 cup flour
1 tsp garlic powder
1 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp rubbed sage
cornflake crumbs to coat (about 1 cup)

• Process chickpeas and walnuts in food processor 
• Mix well with remaining ingredients
• Refrigerate batter for a few hours or overnight
• Preheat oven to 375
• Roll batter into about 22 balls and flatten into cutlet-shaped patties
• Place crumbs on a plate and press cutlets into cornflake crumbs, coating both sides.
• Bake on large baking sheet for 25 minutes
• Flip and bake for 10 more minutes