Saturday, March 6, 2010


2 cups cooked garbanzo beans (chickpeas)
2-3 cloves garlic
½ cup bread crumbs
¼ cup parsley
2 TB flour
1 tsp salt
1 tsp baking powder
1 ½ tsp ground coriander
1 ½ tsp ground cumin
½ tsp turmeric
½ tsp cayenne pepper
1 egg

Process beans, breadcrumbs, and garlic in food processor until beans are in small pieces. Do not over process. You want chunks. Add the rest of ingredients and mix well. It will be dry and crumbly. Add water if it’s too dry to form balls. Form 1” balls and flatten slightly. Bake at 350’ about 20 minutes or until browned, or deep fry in oil. Serve with hummus, and lemon rice or put in a pita with tomatoes, onion, cucumber, and hummus. Notes: to cook chickpeas, put 1 cup dry beans in pot and cover with 2” of water. Bring to boil, cover tightly, remove from heat, and soak for 1-2 hours. Boil 2-3 hours. Drain beans and rinse.

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