1. Bring a small pot of water to a boil. Add the potatoes and cook over medium heat until just able to be pierced with a fork, about 10 minutes.
2. Heat one tablespoon of olive oil in a large pan over medium heat. Add the onion, cooking for 5-7 minutes, stirring frequently until the onion is softened.
3. Add the garlic, cumin, pepper, paprika, and celery seed and continue to cook for one minute.
4. Drain the potatoes, reserving a small amount of the liquid.
5. In a large bowl, combine the onion and spice mixture, chickpeas, cooked potato, almond flour, chopped parsley, and salt. Mash together using a potato masher or a large fork until the chickpeas are broken up and everything is starting to come together. (Another option is to blend this in a food processor for 10-15 seconds.)
6. If the mixture is too dry, add some of the reserved liquid from the potatoes 1 tablespoon at a time. If the mixture is too soft, add more almond flour as needed.
7. Form the mixture into 6 patties.
8. Options for cooking:

Oven Directions:

1. Preheat oven to 400 degrees. Line a baking tray with parchment.
2. Brush the patties with olive oil and bake for 12-14 minutes on the first side until golden brown. Flip and cook for 10 minutes on the second side.

Stovetop Directions:

1. Heat the remaining olive oil in a large frying pan or cast iron pan over medium-high heat.

2. Cook 2-3 patties at a time for about 3 minutes per side until a golden-brown crust forms.