500 g of dried chickpeas
1 onion
1 clove of garlic
2 large sprigs of parsley
1 tablespoon of cumin powder
1/2 teaspoon coriander powder,
salt and pepper to taste
1/2 teaspoon baking powder for savoury cakes (or bicarbonate of soda)
1 tablespoon chickpea flour or breadcrumbs (only if necessary)
Oil for frying

‍

1. First, soak the dried chickpeas in water for at least 12 – 24 hours. They will double in volume.
2. Drain them and dry them with a cloth. Then, add them to a blender along with the chopped onion.
3. You have to blend until you obtain a nearly smooth consistency
4. Finally, add plenty of parsley, cumin, coriander, turmeric, salt and pepper.
5. Activate and blend again until you obtain a uniform mixture.
6. Cover with cling film and leave to rest in the fridge for 2 hours (minimum 1 hour)
7. Finally, check the consistency; add the chickpea flour or breadcrumbs if it is soft.
8. Cook in plenty of boiling frying oil in a whole large pan (they will have to submerge)
9. Leave to cook for 4 – 5 minutes, stirring a couple of times
10. Be careful that the oil must be hot but constant on medium heat; if it is too strong, it will burn on the outside, so monitor it carefully!
11. Drain on absorbent paper and serve immediately, piping hot!

‍