2 1/2 c. cooked chick peas
1/2 c. chopped celery
1 tbsp. chopped onion
1 c. diced bread
1 tbsp. chopped parsley
2 eggs
1/2 c. milk
1/4 c. cream
1 1/2 tbsp. Crisco
1 tbsp. melted butter
1/2 tsp. vegex
1/4 tsp. sage
Salt to taste
1 tbsp. flour

Simmer onions in Crisco until tender. Dissolve Vegex in onions. Add to diced bread and flour. Stir over heat until slightly brown. Pour into milk and cream. Crush chick peas and mix all ingredients thoroughly. Mold into patties. Roll in cracker crumbs. Bake on oiled pan.