| Ingredients |
| |
| 1½ |
cup |
dry garbanzo beans |
| |
| ½ |
each |
small onion |
| 2 |
Tbsp |
plain bread crumbs |
| 5 |
each |
garlic clove |
| ½ |
cup |
cilantro, thinly chopped |
| ½ |
cup |
parsley, thinly chopped |
| ½ |
tsp |
baking soda |
| ½ |
tsp |
ground cumin |
| ¾ |
tsp |
salt |
| ¼ |
tsp |
black pepper |
| |
| Oil for deep frying |
| |
|
| Preparation steps: |
- Soak the garbanzo beans in water for overnight (8-24 hours). Drain the water.
- Puree the garbanzo beans, onion, bread crumbs and garlic using the sharp blade of the food processor.
- In a large bowl mix all ingredients. Adjust flavors.
- Shape small croquettes (about 1-2 inches in size).
- Deep fry for 2-3 minutes until golden brown.
- Arrange on a paper towel for a few minutes to absorb excess oil.
Serving: with pita bread, humus, tahini, cabbage salad and pickles.
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