This is a quick and easy recipe assuming you had the foresight to soak some chickpeas. Next time I'm going to try adding a bit of lemon juice to the batter.
- 1 cup dried chickpeas, soaked overnight
- 1 yellow onion, roughly chopped
- 3 cloves garlic
- 1/4 cup fresh parsley
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1/4 tsp cayenne
- oil for frying
Drain the chickpeas and pat dry.
Combine ingredients in a food processor and blend until crumbly, like bread crumbs. Set aside.
In a deep, narrow pot, heat about 2" oil over medium heat. When the temperature reaches 350º, drop tablespoons of batter into the oil and cook in batches until golden brown.
Drain on a paper towel. Serve warm with tahini sauce, fresh veggies, and pitas.