Ingredients

2 - 15oz. cans garbanzos/chickpeas

1.2 cup chopped onion

6 tbsp. flour

3-6 cloves garlic

3 tsp. ground cumin

2 tsp. baking powder

1 tsp. salt

2 tbsp. dried parsley

2 tsp. coriander

You will also need:

Flour to roll balls

Olive oil for frying (enough to fill pan

up to an inch)

Add a few tbsp. to a quarter cup of sesame oil for better flavor.

Preparation

  1. In a food processor, dice onion, garlic, salt and spices together. Don’t over process.

  2. Hand mash (with a potato masher) the chickpeas. It may help to process them first but only slightly. Be very careful not to over process the chickpeas.

  3. Add spice mixture, flour and baking powder to the chickpeas and mix with a wooden spoon.

  4. Form balls about an inch in diameter and try not to pack too tightly. Roll in flour and set aside.

  5. Warm oil over medium heat. Fry balls in batches, turning occasionally until golden brown. Do not over cook.

  6. Cool on paper towels and serve warm. No sauce needed but tahini sauce in a wrap with cool, fresh veggies is a treat.