Chickpea Fritters - Ancient Egyptian

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• 2 (15 -15 1/2 ounce) cans garbanzo beans, drained and rinsed
• 2 teaspoons minced garlic
• 3 dashes tabasco sauce (optional)
• 1 1/2 teaspoons sea salt
• 1/2 tablespoon dried parsley
• 1/4 teaspoon ground cumin
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1 egg
• 2 egg whites
• sunflower oil (for deep frying)
• canola oil (for deep frying)

Recipe

• 1 put all the ingredients except the oils in a food processor and pulse until just combined; do not over mix.
• 2 remove the blade and, using a measuring spoon, scoop out level tablespoons of the mixture onto a plate covered with wax paper or coated with butter spray until you have approximately 30 little balls. can be prepared up until this point and refrigerated until dinner time.
• 3 warm the combination of sunflower and canola oil in a deep fryer (recommended) or in a heavy skillet. one at a time, drop 10 of the chick pea balls into the oil and fry for about 1-2 minutes, until they're golden brown and nice and crisp on the outside.
• 4 remove with a slotted spoon onto a paper towel lined plate and keep warm in a 250 degree oven while you repeat the process two more times. spray the fritters with butter topping and serve.