Ingredients
2cupsdried chickpeas,(garbanzo beans)
water,to cover
½cupcilantro leaves,and stems, roughly chopped
2medium eggs
5garlic cloves,peeled
3tbspchickpea flour
2tbsptahini
2tspground coriander
1tspsalt
1tspground cumin
½tspchili powder
½cupvegetable oil,or as needed
Preparation
Place the chickpeas into a large container, then cover it with several inches of cool water.
Let stand for 8 hours to overnight.
Drain the water, then transfer the chickpeas to a pot and cover with water.
Bring the water to a boil, then reduce the heat and simmer for 1 hour, until chickpeas are tender.
Cool chickpeas until easily handled.
Combine the chickpeas, cilantro, eggs, garlic, chickpea flour, tahini, coriander, salt, cumin, and chili powder in a blender, then blend until well mixed but still chunky.
Form mixture into patties.
Heat oil in a large skillet over medium heat.
Fry patties for 3 minutes per side, until golden and crisp.
Serve, and enjoy!
