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Ingredients30 m servings 191 cals
Original recipe yields 3 servings
- Stir potato, parsley, tomato, chickpea flour, and egg together in a bowl until well-combined. Stir in cumin, garam masala, black pepper, and salt until batter is thick and evenly-mixed.
- Heat oil in a large skillet over medium heat. Working in batches, drop batter by the heaping tablespoon into hot skillet and cook, turning once, until lightly browned on each side, about 6 minutes.
Per Serving: 191 calories; 11.7 g fat; 16.9 g carbohydrates; 6 g protein; 62 mg cholesterol; 93 mg sodium. Full nutrition
ReviewsRead all reviews 2
I used cilantro instead of parsley. I love the garbanzo bean flour and the herbs for flavor! This recipe made for a great breakfast! I'll be making this again!