Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried chickpeas
1 ts Baking soda
1 ts Salt
1/2 c Finely minced onion
2 tb Finely minced parsley
1 ts Ground cumin
1 ts Ground coriander
2 Garlic cloves, mashed
Pepper to taste
1 tb Lemon juice
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

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