In a large nonstick skillet, heat 1 Tbsp. olive oil over medium heat. Add diced celery, onion, and green pepper and saute about 5 minutes or until tender. Remove from heat and reserve skillet.
Meanwhile, in a large bowl, mash drained chickpeas until only some chunks remain (you don’t want them super mushy). Add sautéed vegetables and all remaining ingredients. Mix until the mixture begin to hold together. Add more flour if necessary.
Form mixture into 1/2 thick patties (should make about 8).
Heat remaining 1 Tbsp. olive oil over medium/medium-high in the same nonstick skillet you used for the veggies. Add patties and cook about 3 minutes per side or until browned and crispy. Serve immediately (especially good with dirty rice)!