• 1 3/4 cups dried chickpeas
  • 3 cloves garlic
  • 1 small onion, quartered
  • 1 teaspoon grounnd coriander
  • 1 tablespoon ground cumin
  • cayenne, to taste
  • 1 cup fresh cilantro, chopped
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon black pepper, or to taste
  • 1/2 teaspoon baking soda
  • 1 tablespoon fresh lemon juice
  • 1 egg
  • vegetable oil for deep frying


  • Place the beans in a large bowl and cover with water by 3-4 inches. Allow to soak for 24 hours. Check periodically as they need to remain submerged. You may need to add more water.
  • Drain the beans. Transfer to a food processor. Add the remaining ingredients except the oil. Pulse until finely minced (do not puree). Add a little water if necessary. Taste for correct seasoning.
  • Put 2-3" oil in a deep saucepan. Heat the oil to 350F. Take out heaping tablespoons and shape into patties. Fry in oil until nicely browned. Turn if necessary. Total cooking time will be about 5 minutes. Serve hot or at room temperature with Tahini Sauce.


  • Description:
  • "Bean fritters....do not use canned chickpeas (garbanzos), as they are
  • too soft."
  • SOURCE: Adapted from Mark Bittman