Ingredients
1 pound bag dry chick peas, soaked in water overnight
1 bunch parsley—washed and roughly chopped
1 bunch cilantro – washed and roughly chopped
1 entire head of garlic, peeled and cleaned
1 whole white onion
1 teaspoon coriander
1 teaspoon cumin
2 teaspoons seven spices (found in Middle Eastern grocery stores)
Salt/pepper to taste
½ cup all-purpose flour
4 teaspoons baking powder
Oil for frying
Directions
Put all ingredients except flour, baking powder and oil in a large food processor and pulse to grind. You may have to do this in batches. Don’t process too long, as it will form into a paste.
Whisk flour and 2/3 cup water in a bowl until no lumps remain. Microwave, whisking every 10 seconds, until mixture thickens to a stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into the bowl (40 to 80 seconds total). Stir baking powder into flour paste.
Add flour paste to chickpea mixture and using rubber spatula, mix until fully incorporated.
Heat oil over medium heat until shimmering. I like to use cast iron. Shape into small patties using a 3 tablespoon cookie scoop and pan fry.
Note
A dear friend provided this recipe to me and I modified it to use the Cook’s Illustrated trick of adding the flour/water/baking soda mixture. This makes a large quantity. You can freeze portions of this at the step before adding the flour/water/baking soda mixture.
