Ingredients

The following ingredients have 4 Servings
  • 1 16 oz bag garbanzo beans ((soaked overnight))
  • 1 medium onion (diced)
  • 4 cloves garlic (diced)
  • ⅓ cup parsley (chopped)
  • ⅓ cup cilantro (chopped)
  • 1 serrano pepper ((diced/optional))
  • 1½ tsp cumin powder
  • 1½ tsp coriander powder
  • 1½ tsp crushed red pepper
  • 2 tsp salt
  • 2 Tbsp Za'atar spice mix
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • ¼ cup flour ((or more if needed))
  • Avocado or vegetable oil ((for frying))

Instruction

  • Add dry chickpeas to a large bowl that will allow room for expansion. Cover with plenty of water so that the chickpeas will still be fully immersed when they soften and expand. Soak the chickpeas overnight.
  • When they're ready, drain chickpeas and add to a food processor. Depending on your food processor's capacity, you might have to do this in two or three batches. Pulse until the garbanzo beans are ground, then transfer to a large bowl.
  • Add the onion, garlic, parsley, cilantro, and serrano to the food processor and pulse until finely ground.
  • Add the herb mixture to the garbanzo beans and mix until thoroughly combined.
  • Mix the spices and add to the garbanzo and herb mix, along with the flour. Knead with your hands until all the ingredients are combined.
  • Test to see if the mixture holds together by pressing 1 tablespoon of the mixture into a small disc or ball. You may need to run it through the food processor one more time if it's too coarse.
  • If the mixture still does not hold together, add additional flour, one tablespoon at a time until it does.