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.