|Dried chickpeas||1 cup|
|large onion, roughly chopped||1/2|
|Fresh parsley, finely chopped||2 Tablespoons|
|Fresh cilantro, finely chopped||2 Tablespoons|
|red pepper flakes||1 teaspoon|
|baking powder||1 teaspoon|
Soak chickpeas overnight in a large bowl full of cold water. Cover by at least 2″ as they will expand.
Combine drained chickpeas, onions, garlic, parsley, cilantro, hot pepper, cumin and salt in a blender/food processor. Do not puree.
Sprinkle in baking soda & 4 T of flour. Pluse food processor to combine until the dough forms a small ball without sticking to the hand. Put the mixture in a bowl and then refrigerated, covered for several hours.
Ball up mixture to roughy the size of a golf ball. Fry in oil at 375F, turning regularly to achieve an even, golden brown.
Serve with pita or over rice. Garnish as desired with lettuce, chopped tomato, and/or tzatziki