Step 1
Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes.
Step 2
Coarsely chop the garlic in a food processor. Add the mint and pulse until finely chopped. Add the chickpeas and remaining teaspoon salt and pulse until coarsely chopped.
Step 3
Uncover the couscous and fluff with a fork.
Step 4
In a large bowl combine couscous chickpea mixture eggs and lemon zest mixing until well combined. Press the couscous mixture into a 1/4 measuring cup smooth the top and invert the measuring cup to release the cake onto a tray. Repeat with the remaining couscous mixture to make 8-9 cakes.
Step 5
Refrigerate for 10-15 minutes to allow the mixture to set.
Step 6
Heat 1 1/2 tablespoons oil in a large skillet over medium heat until simmering.
Step 7
Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about 3/4-inch thickness.
Step 8
Cook flipping once until the patties are crisp and golden brown on both sides about 3-5 minutes per side. Transfer the cooked patties to a paper and keep warm. Add the remaining 1 1/2 tablespoons olive oil to the skillet and cook the remaining cakes the same way.