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    Source of Recipe

    Recipe Introduction

    Jessica found this recipe and wanted to give it a try. It was amazingly successful. It was really easy to manage and tasted fantastic. The outside was wonderfully crisp and the inside was creamy. All the flavors were well balanced. We used an electric skillet to cook them. Jessica decided to add the lemon zest to the mixture and it was great. These are delicious served with tahini sauce, hummus, and/or tzatziki. And don’t forget the pita!

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    List of Ingredients

    1 Medium white onion, grated
    2 (15 oz) cansChickpeas, drained and patted dry
    4 Garlic cloves, minced
    2 T. Minced flat leaf parsley
    2 T. Minced cilantro
    1/4 t. Cayenne
    1 t. Ground cumin
    1 t. Sea salt
    1 t. Baking powder
    4 T. All purpose flour
    Canola or vegetable oil for frying
    Zest from one lemon


    Place the grated onion in a thin towel or cheese cloth and squeeze as much liquid out as you can.

    In a food processor, put the onion, chickpeas, garlic, lemon zest, parsley, and cilantro. Process until finely chopped. It shouldn’t be completely smooth, but should hold together when you squeeze a ball of it in your hand. Place in a large bowl.

    In a small bowl mix the flour, baking powder, cayenne, cumin, and salt until well blended. Sprinkle into the chickpea mixture and mix well. [We used our hands and mixed gently like when you’re combining meatloaf.

    Form patties from the mixture using about 2 tablespoons per patty. You can use your hands or a 2-tablespoon scooper. Roll into a ball and flatten slightly – they should each be about 1-inch thick.

    Heat oil to 350F. Fry the patties in small batches [we used an electric skillet and were able to get them done in 2 batches without overcrowding the pan]. They should take about 4 minutes per side. Drain and serve hot.

    Makes about 12 patties, which will serve 4-6 people.




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