Categories: Middle Eastern

Ingredients

• 1 1/3 cups dried chickpeas
• 1 large onion, finely chopped
• 1 garlic clove, crushed
• 2 tbsp chopped fresh parsley, plus extra sprigs to garnish
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp baking powder
• Cayenne pepper
• Salt
• Oil, for deep-frying
• To serve:
• Hummus
• Tomato wedges
• Pita bread

Directions

1. Soak the chickpeas overnight in enough cold water to cover them and allow room for expansion. Drain, then place in a pan, cover with fresh water, and bring to a boil. Reduce the heat and let simmer for 1 hour or until tender. Drain.

2. Place the chickpeas in a food processor and blend to make a coarse paste. Add the onion, garlic, parsley, cumin, coriander, baking powder and cayenne pepper and salt to taste. Blend again to mix thoroughly.

3. ver and let rest for 30 minutes, then shape into 8 balls. Let rest for an additional 30 minutes. Heat the oil in a wok or large pan to 350-375. Gently drop in the balls and cook until golden brown. Remove from the oil and drain on a plate lined with paper towels.

4. Serve hot or at room temp with hummus, tomato wedges and pita bread. Garnish with sprigs of parsley.

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