Friday, May 25, 2012



  • 250 gr dried chickpeas (garbanzo beans) - soaked in water overnight
  • 1/2 of a small white onion (about 40 gr) - diced
  • 1 clove garlic - chopped
  • 50 ml water
  • 10 ml vegetable oil
  • 50 gr chickpea flour (garbanzo bean flour)
  • 10 gr parsley (fresh or frozen) - chopped
  • 5 gr coriander
  • 5 gr cumin
  • 5 gr salt
  • oil for frying
  1. Drain the chickpeas.
  2. In a food processor, combine the chickpeas, onion, garlic, water, and vegetable oil and mix until there are no whole chickpeas left. (It’s ok if there are still some large pieces of chickpeas left. You don’t want to form a dough).
  3. Next, add the chickpea flour, parsley, coriander, cumin, and salt and mix to combine.
  4. Now is a good time to fill your deep fryer with oil and turn it on. If you don’t have a deep fryer, fear not! You can get by just fine by heating a pan filled with oil on the stovetop.
  5. The mixture should be dry enough to handle now. Using an ice cream scoop, form the mixture into balls and set aside on a piece of parchment paper until you have finished making all of them.
  6. Now it’s time to get frying! Be sure not to put too many in the fryer at one time and make sure that the balls are fully immersed in the oil. Fry them for at least 3 minutes, until golden brown on the outside.
  7. Transfer to a plate lined with paper towels to soak up any remaining oil.
  8. Let them cool a few minutes before devouring.

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