- 1 cup dried chickpeas
- 5 cups water
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp coriander
- 1 onion, quartered
- 2 tbsp minced parsley
- 2 cloves garlic, mashed
- 1 tbsp lemon juice
- freshly ground black pepper
- pinch chili pepper
- vegetable oil for deep frying
Soak chickpeas for 24 hours in water, then drain them. Run chickpeas and remaining ingredients except oil through a meat grinder. Mix together with a fork until mixture is loose and crumbly. Pour two inches of oil into a wok or pan for deep frying and set over medium-low heat. Oil should be 350-375 °F.
While oil is heating, shape the first batch. Use a generous spoonful and shape a patty about 2.5 inches across and ¾ inches thick. Slide into oil and fry about four minutes, turning at least once. Remove with a slotted spoon and drain on paper towels. Serve with pita bread and salads.