16 ounces canned chickpeas, drained thoroughly until dry
1 cup breadcrumbs
1/4 cup diced celery
1/4 cup whole wheat flour, plus more for tossing
2 tablespoons vegan mayonnaise
2 tablespoons Worcestershire sauce
2 tablespoons nutritional yeast
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
Bay seasoning, as needed
Olive oil, for frying
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