| Dried chickpeas | 1 cup | |
| Large Onion | 1/2 roughly chopped | |
| Garlic | 4 cloves | |
| Fresh Parsley | 2 tbsp., finely chopped | |
| Fresh Cilantro | 2 tbsp., finely chopped | |
| Salt | 1 teaspoon | |
| Red Pepper Flakes | 1 teaspoon | |
| Cumin | 1 teaspoon | |
| Baking Powder | 1 teaspoon | |
| Flour | 4-6 tbsp. |
Soak chickpeas overnight in a large bowl full of cold water. Cover at least 2″ over the chickpeas; they expand!
Drain chickpeas.
Combine with onions, garlic, parsley, cilantro, hot pepper, cumin and salt in a blender/food processor. Do not puree.
Sprinkle in baking soda & 4 tbsp. of flour.
Pulse food processor to combine until the dough forms a small ball without sticking to the hand.
Put the mixture in a bowl and then refrigerate covered for several hours.
Ball up mixture to roughly the size of a golf ball.
Fry (a few at a time) in oil at 375 F, turning regularly to achieve an even, golden brown.
Serve with fresh pita or over rice. Garnish as desired with lettuce, chopped tomato, tzatziki.
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