1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans
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
Procedure:
Step 1 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.
Step 2 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.
Step 3 Drain the beans and allow them to cool for 15 minutes.
Step 4 Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper in a medium size bowl. Add the flour last.
Step 5 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.
Step 6 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).
