Recipe courtesy of Shulamis Jenkelowitz


  • Level: Intermediate
  • Total: 53 min
  • Prep: 15 min
  • Inactive: 8 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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2 cups dried chickpeas, soaked in water and covered over night

1/2 cup finely chopped yellow onion

3 cloves peeled and crushed garlic

1/2 cup sesame seeds

1/4 cup finely chopped parsley

1/4 tablespoon kosher salt

2 teaspoons ground cumin

2 teaspoons baking powder

2 teaspoons ground coriander

1/4 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

Oil, for deep-frying

Pita bread







  1. Soak chickpeas in water overnight.
  2. Run chickpeas through food processor. Blend in yellow onion, garlic, sesame seeds parsley, salt, cumin baking powder, coriander, black pepper, and cayenne pepper, and let stand for 1 hour.
  3. Form into balls about 1-inch in diameter. Deep fry in oil until golden brown. This takes approximately 4 to 5 minutes. Serve in a pita bread and fill with lettuce, cucumber, tomatoes, and onions.
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