Yield: 18 Servings
|1 cup||Dried chickpeas|
|1 teaspoon||Baking soda|
|½ cup||Finely minced onion|
|2 tablespoons||Finely minced parsley|
|1 teaspoon||Ground cumin|
|1 teaspoon||Ground coriander|
|2||Garlic cloves, mashed|
|Pepper to taste|
|1 tablespoon||Lemon juice|
|Oil for deep frying|
Soak chickpeas over night. Drain & put into a blender. Add baking soda & salt. Blend till you have a texture of fine breadcrumbs. Do not blend into a paste.
Empty into a bowl. Add onion, cumin, coriander, garlic, pepper, lemon juice & cayenne. Mix gently with a fork. Do not pat down.
Put 2" oil in a wok. Form the mixtue into 18 patties. Only shape them so that they just hold together. Put into hot oil & fry until they are redish brown on both sides. Drain on paper towels.
Serve hot with tahini sauce stuffed in pita.
"The Hamilton Spectator", August, 1993