Ingredients Jump to Instructions ↓

  1. 3 ea Garlic cloves

  2. 1/2 md Onion, chopped

  3. 1/2 c Minced fresh parsley

  4. 1/2 c Cooked chick peas

  5. 1 tb Fresh lemon juice

  6. 1 ts Ground cumin

  7. 1/2 ts Basil

  8. 1/2 ts Coriander

  9. 1/2 ts Thyme

  10. 1/2 ts Salt

  11. 1/2 ts Hot pepper sauce

  12. Black pepper to taste

  13. 2 sl French bread, torn and soaked

  14. -- in cold water to cover

  15. 1/2 c Wholewheat flour

  16. 1 tb Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375F. Blend garlic, onion and parsley in food processor till finely minced. Add chick peas and blend til lfinely chopped. Add lemon juice, herbs and spices. Squeeze water out of bread and add to mixture.

  2. Process till well mixed.

  3. Form mixture into 16 balls. Flatten each ball to form 1/2-inch patties and dredge in flour. Place on a lightly greased baking sheet. Bake for 10 minutes, turn and bake for another 10 minutes.

  4. In a heavy skillet, heat half the oil over medium-high heat. Add patties and fry till golden brown and crispy on the bottom. Turn patties, add rest of oil, fry till golden and crispy, then drain on paper towels.

  5. Serve with pita bread and garnished with lettuce, tomatoes, cucumbers, onions and hot sauce, see recipe.

  6. ‘Vegetarian Times’ July, 1993 —–


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