Ingredients45 m servings 203
- Place garbanzo beans, parsley, onion, flour, garlic, cumin, baking powder, coriander, salt, lemon juice, and black pepper in a food processor or blender. Pulse until combined and a chunky, slightly sticky mixture forms.
- Roll mixture into small balls and place on a plate. Flatten into patties that are 2 inches in diameter and 1/2-inch thick.
- Place patties in refrigerator or freezer to help hold together, about 10 minutes.
- Heat 1 1/2- to 2-inches vegetable oil in large saucepan to 350 degrees F (175 degrees C).
- Fry patties, working in batches to avoid crowding, until golden brown, about 3 minutes per side. Drain patties on paper towel-lined plate.
- Cook's note:
- If the edges of the patties crack when you flatten them, mix a little bit of water into the bean mixture. If the mixture is too wet, add up to 2 tablespoons of flour into the mix.
- Editor's note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 203 calories; 9.5 25.4 5.1 0 631 Full nutrition
ReviewsRead all reviews 5
This was really easy to make! The only thing I changed was that I used chickpea flour instead of regular flour to make this gluten free. I think next time I might use garlic powder instead of ch...
I fried these on my vegetable oil sprayed griddle. I used buckwheat flour to make an interesting tasting version of this. It's a great simple meal when combined with some veggies!
Easy and tasty! I did add a little turmeric and black pepper. I’ve made this twicej now.
This was basic and came out just fine. It went together very easily in the food processor and was quick enough to make after work. I made it to use fresh herbs and top with cucumbers and tomato...