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Put the chickpeas in a large mixing bowl and squish with your hands. Add the breadcrumbs, celery, flour, mayonnaise, Worcestershire, yeast, dill, salt, pepper and bay seasoning to taste and mix thoroughly. Pat the mixture into 3 1/2-ounce patties, and toss in some flour to coat.
Place a medium skillet over medium-high heat and add some olive oil. Saute the cakes until brown on each side. Transfer to a baking sheet and cook about 5 minutes. Serve warm.