Fine.
I did them for lunch and they encountered the favor of my two resident angel/devils.
The ingredients do not matter. Let's see how I cooked the bean patties. Let's call them so, although they are actifried falafel.
a) I took away the rotary wedge. I spooned the stuff like so
b) 10 minutes of actifry. I took them out, repositioned them with the soft part up, like so
c) 10 minutes again and they were just perfect (IMMO, of course). You can see how they went on the table, with a Greek yogurt and dill sauce (few drops of lemon juice).
I used chickpeas, white beans, plenty of coriander, some caraway seeds, 2 garlic cloves, a small red onion, a big batch of basil, and fresh savory, salt and baking powder. I tightened up the mix with some flour. Ah yeah, some lemon juice. No pepper or arissa or anything strong because of Little Daughter. We had a big crisis at the table, because after she had 2, she wanted all the remaining 4 on her plate, the little rascal. I did not give in.
I served them with tomatoes and thinly chopped chicory salad from the garden. A glass of Sauvignon.