Serves 4 – makes 16 patties
1 1/4 cups dried chickpeas
1/2 a medium onion, chopped
3 garlic cloves, peeled, chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 teaspoon sea salt
1/4 teaspoon black pepper
pinch cayenne pepper or to taste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon baking soda
2 teaspoons lemon juice
Peanut, canola, or grapeseed oil for frying
- Put chickpeas in a large bowl and cover with water by 4 inches — they will triple in volume as they soak. Soak for 24 hours or overnight. Drain and rinse the beans.
- Add the onion, garlic, herbs, and seasonings to a food processor and pulse until herbs are minced but not puréed. Add the drained chickpeas, baking soda, and lemon juice and process again until it achieves a cornmeal consistency, scraping the sides of the bowl as needed.
- Transfer chickpea mixture to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes but longer if possible.
- Pour 1/2 inch of oil in a large deep skillet and place over medium high heat.
Scoop out walnut sized balls of mixture and shape into small patties. Fry in batches, without crowding, until nicely browned, about 2 minutes; turn carefully to cook the other sides. Drain on paper towels and repeat with remaining patties.
Serve hot or at room temperature in pita bread with cucumber slices, red onion, tomatoes, lettuce, feta cheese, and sauces.