1 cup dried chickpeas, soaked in 5 cups cold water for 24 HOURS

1 teaspoon baking soda

1 teaspoon salt

1/2 cup finely minced onion

2 tablespoons minced parsley

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

2 cloves garlic, mashed

ground black pepper

1 tablespoon lemon juice

Oil for frying


Drain the chickpeas and put in food processor with baking soda and salt.  Pulse until you have a texture similar to fine breadcrumbs or bulgur wheat – NOT a paste.

Put chickpeas in a bowl, and add the remaining ingredients.  Mix gently with a fork – do NOT pat down.

Put an inch of oil in a frying pan and set to medium temperature.

Make patties and slip into oil – I take a tablespoon of mixture onto a soup spoon and press down a little to remove some liquid and get it to hold together. then slide it off the spoon into the pan.  It can easily fall apart, so be patient – it is worth it!

Fry until brown then flip and do the other side.

Serve – with tahini sauce, hummous, tabouleh, chopped tomato and lettuce, etc in pita bread.

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