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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Norene Gilletz's Pleasures of Your Processor, for Polly Ingredients:
1 cup dry chickpeas |
4 -6 garlic cloves |
1 large onion, quartered |
1/2 cup loosely packed parsley |
1/2 teaspoon salt (to taste) |
fresh ground pepper |
1 teaspoon cumin (or to taste) |
1 dash cayenne pepper or 1 dash coriander |
6 tablespoons toasted breadcrumbs |
2 eggs |
1/2 teaspoon baking powder |
Directions:
1. Soak chick peas over night in cold water until soft.
2. Drop garlic through feed tube while machine is running.
3. Process until minced.
4. Discard peel.
5. Add onion and parsley: process until minced.
6. Add remaining ingredients and process until finely ground and smooth, about 20 to 30 seconds, scraping down bowl as necessary, might have to do in two loads.
7. Form into 1 balls.
8. Deep fry in hot oil until golden.
9. May be frozen.
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