In our attempt to eat less animal fat, but still delicious food - this is one of the recipes that continues to make that possible. The original recipe calls for 1 tsp of cayenne, but I found that much too spicy for my little one, so adjust per your liking. To complete the meal, serve with taziki and hummus, with a little chopped tomato and mint. My food processor runs all afternoon when I make this.
This recipe will need to be chilled for a few hours, so plan for that.
1 1/2 cup dried chickpeas
1 large onion, roughly chopped
3 TB roughly chopped parsley
1 1/2 tsp salt
1 tsp cayenne pepper (see note above)
6 cloves of garlic
1 1/2 tsp cumin
1 1/2 tsp baking powder
4 TB bulgur wheat
4 TB whole wheat flour
Olive oil to fry
1. Soak chickpeas overnight, then drain (or use canned chickpeas, drained)
2. As a tip I learned somewhere - I always put the garlic in first while the food processor is running. I feel like it minces better, so do that first. Then add the uncooked chickpeas, onion, parsley, salt, cayenne, and cumin. Process until blended, but not pureed. Scrape down if you have to.
3. Sprinkle in the baking powder, bulgur and flour and pulse. It will be sorta sticky, but will not stick to your finger if you press down. Refrigerate for a few hours.
4. Form the mixture into balls about the size of walnuts.
5. Heat olive oil in pan (we use our cast iron) over medium heat. Not too hot since it is olive oil. Cook till golden on all sides (about 15 minutes)
