Ingredients10 h 36 m servings 249
- Place the chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Drain water from beans and transfer beans to a pot; cover with water. Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour. Cool beans until easily handled.
- Combine chickpeas, cilantro, eggs, garlic, chickpea flour, tahini, coriander, salt, cumin, and chili powder in a blender; blend until well mixed but still chunky. Form mixture into patties.
- Heat oil in a large skillet over medium heat; fry patties until golden and crisp, about 3 minutes per side.
Per Serving: 249 calories; 8 33.7 12.6 46 332 Full nutrition
ReviewsRead all reviews 3
Wow...these turned out delicious and with an excellent texture! I made the recipe with 2 drained and rinsed cans of garbanzo beans. (Turns out the equivalent should have been 4 cans!) Because of...
Wow! These do have amazing flavor even though I used less garlic. The result is a lovely patty that is so flaky and crispy on the outside, it melts in your mouth. The inside is moist and tender ...