1 cup dried chickpeas
1/2 large onion, quartered
2 tbsp fresh parsley
2 tbsp chopped fresh cilantro
1 tsp salt
1/2 teaspoon red pepper flakes
4 cloves of garlic
1 tsp cumin
1 tsp baking powder
5 tablespoons flour
vegetable oil for frying
Quick-soak the chickpeas by putting them in a large bowl and adding enough boiling water to cover them by at least 2 inches for at least 2 hours. Drain chickpeas and place in the bowl of the food processor.
Add the onion, parsley, cilantro, salt, pepper flakes, garlic, and cumin to the food processor. Pulse until blended but not pureed.
Sprinkle in the baking powder and 5 tablespoons of the flour, and pulse. The dough will be begin to form a small ball and no longer sticks to your hands. Place in a bowl and refrigerate, covered, for at least 1 hour.
Form the chickpea mixture into flat round disks.
Heat 3 inches of oil to 375 degrees in a pot and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6-8 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.
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