Recipe courtesy of Marie Ostrosky


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1 pound dried chick peas, soaked over-night

3 scallions, cleaned and sliced

2 teaspoons minced garlic

3 tablespoons minced fresh parsley

1 teaspoon ground minced cumin

1 teaspoon ground coriander

1 teaspoon salt

1 egg

1 teaspoon hot sauce

1 teaspoon baking powder

1 tablespoon warm water

1/2 to 1 cup bread crumbs


  1. Drain chickpeas and place them in a food processor. Add scallions, garlic, parsley, cumin, coriander, salt, egg and hot sauce. Mix baking powder with water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl. Add bread-crumbs until mixture forms a small ball without sticking to your hands. Pour the oil to a depth of 2 inches in a heavy saucepan or wok. Heat to 375 degrees. Roll into 16 ping - pong - ball sized balls and flatten slightly. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve with chopped tomato, cucumber, lettuce chiffonade, hot sauce and Yogurt Sauce.

2 tablespoon chopped parsley

  1. Mix together the yogurt, tahini paste, garlic and lemon juice. Thin out with water to make a smooth medium thick sauce. Season to taste with salt and pepper.