Recipe for 6
1 1/2 cup dried chickpeas
1 large onion, finely chopped
2 cloves of garlic, crushed and chopped
1/2 cup of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin, powdered
4 tablespoons flour (you may need some more)
2 tablespoons olive oil
1/3 teaspoon salt
1/3 teaspoon black pepper, powder
Vegetable oil for frying
Place dried chickpeas in a bowl, cover with cold water and allow to soak overnight.
Drain chickpeas, and place in sauce pan with fresh water, and bring to boil. Let simmer on low heat for about an hour. Drain and allow to cool to room temperature.
Combine chickpeas, garlic, onion, coriander, cumin, olive oil, salt and pepper (to taste) in a food processor. Mix and mash the ingredients together in the processor. In case you do not have a food processor you may use any hand held tool for mashing potatoes. Place the mixture in a medium bowl and add the flour. Knead the mixture to combine the flour. You want the result to be a thick paste. Therefore, you may add some more flour if the mixture is too moist.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Preheat the oil and fry until golden brown both sides (5-7 minutes).
Serve hot in pita bread with tomato and tahini .