Ingredients
- 1 c chickpeas (dried)
- 1/2 c onion (finely minced)
- 1 tb lemon juice
- 1 ts baking soda
- 1 ts salt
- 2 tb parsley (finely minced)
- 1 ts cumin (ground)
- 1 ts coriander (ground)
- 1/8 ts cayenne
Oil for deep frying Soak chickpeas over night. Drain & put into a blender. Add baking soda & salt. Blend till you have a texture of fine breadcrumbs. Do not blend into a paste. Empty into a bowl. Add onion, cumin, coriander, garlic, pepper, lemon juice & cayenne. Mix gently with a fork. Do not pat down. Put 2" oil in a wok. Form the mixtue into 18 patties. Only shape them so that they just hold together. Put into hot oil & fry until they are redish brown on both sides. Drain on paper towels. Serve hot with tahini sauce stuffed in pita. "The Hamilton Spectator", August, 1993
