Friday, August 20, 2010

{Savvilicious} Chick Pea Balls

"Yeah! Chick Peas!" is what Savvy always yells when we make Falafel (these are usually served in a pita) but Savvy loves them just the way they are! 


  • 1 package of dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
  • 1 large onion, chopped
  • 3 tablespoons of fresh parsley
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • Between 4-6  tablespoons flour
  • Salt
  • Pepper
  • Oil for frying
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, onion, coriander, cumin, salt and pepper (to taste) in food processor. Use low or pulse until everything is chopped up and looking like cornmeal. Add flour a table spoon at a time, and pulse after each, until the mixture starts pulling together into lumps.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

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