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.
chili garlic onion

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. 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 refrigerated, covered for several hours.

Ball up mixture to roughy the size of a golf ball. Fry in oil at 375 F, turning regularly to achieve an even, golden brown.

Serve with pita or over rice. Garnish as desired with lettuce, chopped tomato, and/or tzatziki.


6 min


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