Ingredients
Scale
- 1 pound dried garbanzo beans (chickpeas)
- Water for soaking
- 1 head garlic, peeled (12–14 cloves)
- 1 medium onion, quartered
- 3 eggs
- 2 tablespoons dried cilantro leaves
- 1 teaspoon black pepper
- 1 scant tablespoon salt
- 1 tablespoon baking soda
- 1 tablespoon ground cumin
- 2 tablespoons flour
- 1 3/4 – 2 cups water
- 1 cup breadcrumbs (or more as needed)
- Oil for frying
Instructions
- Soak the chickpeas overnight in water.
- For a quicker soak, place the chickpeas in a pot.
- Add water until the peas are submerged beneath two inches of liquid.
- Bring to a boil and cook for 2 minutes.
- Remove from heat. Cover and let stand for 1 hour.
- Drain.
- In a food processor or with a grinder, grind chickpeas, garlic, and onion.
- Place mixture into a large bowl. Stir in remaining ingredients.
- Refrigerate for a minimum of 30 minutes.
- Fill a pot halfway with oil. Heat oil over medium-high heat.
- Form batter into tight balls with a small ice-cream scooper.
- Test-fry one ball; if it falls apart, add breadcrumbs.
- Slip balls into oil, a few at a time.
- Do not crowd.
- Fry until golden on all sides.
- Remove with a slotted spoon.
- Drain on paper towels.
