Ingredients
- 1 cup dried chickpeas or 16 oz. can of chickpeas or 1 large onion, chopped 2 cloves garlic, chopped 3 tablespoons fresh parsley, chopped 1 teaspoon coriander 1 teaspoon cumin 2 tablespoons flour salt, to taste pepper, to taste oil for frying
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 tablespoons flour
- salt, to taste
- pepper, to taste
- oil for frying
Make it step by step
- If you are using dried chickpeas, place them in a bowl, cover them with cold water, and allow them to soak overnight. Skip this step if you are using canned beans.
- Drain chickpeas, put beans in a pan with fresh water, and bring to a boil. Boil the beans for 5 minutes, then let simmer on low for about an hour.
- Drain the beans and allow them to cool for 15 minutes.
- Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper in a medium size bowl. Add the flour last.
- Mash chickpeas while mixing ingredients together, or combine ingredients in a food processor. You want the result to be a thick paste. Add extra flour as needed if consistency is off.
- Form the batter into small balls, (about the size of ping pong balls,) and lightly flatten. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.