12 Nov


1/2 lb. dried chickpeas
2 cloves garlic, chopped
1 small red onion, chopped roughly
1 t. ground coriander
1 T. ground cumin
1/4 t. cayenne (or to taste)
1 c. chopped Italian parsley
1 t. salt
1/2 t. black pepper
1/2 t. baking soda
1 T. lemon juice
Canola or vegetable oil for frying


  1. Quick soak the dried chickpeas by putting them in a Dutch oven and covering with at least an inch of water. Bring to a boil and cook for 2 minutes. Cover and turn off the heat. Let sit for at least an hour.
  2. Drain the chickpeas, reserving the liquid. In a food processor, pulse together the chickpeas, garlic, red onion, spices, baking soda and lemon juice until finely minced, but not pureed.
  3. Form the chickpea mix into ~ 2 in. patties, making sure they’re well packed together. Heat about 1/4 to 1/2 an inch of oil in a deep skillet over medium heat. When the oil shimmers, drop a small bit of the chickpea mix into the oil. It should immediately sizzle.
  4. Gently place the patties into the oil and cook for 2-4 minutes until well browned. Flip and cook for an additional 2-4 minutes on the other side. Drain the patties on a paper-towel covered plate.

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